RU2323614C1 - Production method for special purpose tinned food "village veal" (variants) - Google Patents

Abstract

FIELD: food industry; production of meat and vegetable tinned food for space feeding.

SUBSTANCE: tinned food is made by cutting, frying in melted butter and mincing beef, cutting, blanching and mincing cauliflower, blanching and mincing carrots, cutting, browning in melted butter and mincing onions, freezing and mincing green beans and fresh green peas, mixing specified ingredients with bone broth, salt and CO₂-biomass extracts of the specified micromicet type, hot black pepper, nutmeg and laurel, packing obtained mixture in aluminum tubes, pressurization and sterilization.

EFFECT: high digestibility.

41 cl

Description

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

A known method of producing a culinary dish "Veal in a village", which includes cutting onions, sprinkling beef with salt and pepper, frying it in vegetable oil, baking for 30 minutes in an oven at a temperature of 200 ° C, adding onions and baking in for 45 minutes in an oven at a temperature of 200 ° C, cooking in salted water with the addition of butter, cauliflower and defrosted green peas, warming with the addition of aromatic seasonings and stewing with the addition cooking oil, canned green beans and carrots, adding meat broth to the fat remaining after beef frying, bringing to a boil, adding spices and filtering to obtain a sauce and forming a finished dish from the listed components (Burda. Tasty, simple, appetizing - M .: Vneshigma 1994, p. 217).

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 of producing canned food “Veal in a village” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrot top , cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green pea grains on top, mixing the listed components entov with bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum, black pepper, nutmeg and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following components flow. parts by weight:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 the production of canned "Veal in a village" special purpose involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping cauliflower, blanching and chopping carrots, cutting, sautéing in ghee and chopping onions on top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the listed ingredients onentov with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper, nutmeg and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 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 beef is cut, fried in ghee and ground in a spinning top. Prepared cauliflower is cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared green beans and fresh grain of green peas are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with bone broth, sodium chloride and CO ₂ extracts from one of the biomass, black 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 minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.

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 was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the process variants provided, 1.3 · 10 ⁵ and for the control product 1 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping at gyroscope onions, freezing and grinding gyroscope on runner beans and fresh grain green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktami biomass mikromitcetami Pythium catenulatum, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping at gyroscope onions, freezing and grinding gyroscope on runner beans and fresh grain green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Pythium coloratum, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping at gyroscope onions, freezing and grinding gyroscope on runner beans and fresh grain green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktami biomass mikromitcetami Pythium gracile, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping at gyroscope onions, freezing and grinding gyroscope on runner beans and fresh grain green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktami biomass mikromitcetami Pythium irregulare, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping at gyroscope onions, freezing and grinding gyroscope on runner beans and fresh grain green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktami biomass mikromitcetami Pythium ultimum, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping at gyroscope onions, freezing and grinding gyroscope on runner beans and fresh grain green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktami biomass mikromitcetami Pythium insidiosum, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping at gyroscope onions, freezing and grinding gyroscope on runner beans and fresh grain green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktami biomass mikromitcetami Saprolegnia parasitica, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping at gyroscope onions, freezing and grinding gyroscope on runner beans and fresh grain green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktami biomass mikromitcetami Mortierella alpina, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping at gyroscope onions, freezing and grinding gyroscope on runner beans and fresh grain green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktami biomass mikromitcetami Mortierella elongata, black pepper, nutmeg, and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella bainieri, black pepper, nutmeg and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella exigua, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella minutissima, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella verticillata, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella hygrophila, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella polycephala, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella globalpina, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella indohii, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella sepedonioides, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella lignicola, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella humilis, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella alliaceae, bitter black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella strangulata, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella pusilla, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella gracilis, bitter black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in melted butter and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella globulifera, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass of micromycete Mortierella jenkinii, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella dichotoma, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella sclerotiella, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella zychae, bitter black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella marburgensis, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella beljakovae, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella sarnyensis, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella nigrescens, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella gemmifera, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella reticulata, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping at gyroscope onions, freezing and grinding gyroscope on runner beans and fresh grain green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr acts of biomass micromycete Mortierella parvispora, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding in a top of beef, cutting, blanching and grinding in a top of cauliflower, blanching and grinding in a top of carrots, cutting, sautéing in ghee and grinding onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella pulchella, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella gamsii, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella spinosa, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella nantahalensis, black pepper, nutmeg and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, blanching and chopping the top of cauliflower, blanching and chopping the top of carrots, cutting, sautéing in ghee and chopping onion spinning top, freezing and chopping green beans and fresh green peas on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ extra with biomass micromycetes Mortierella spinosa var. sterilis, black pepper, nutmeg and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 377.36-388.3 melted butter 16.98 onion 35.32-35.77 cauliflower 393.58 green beans 62.26 carrot 66.23-67.92 green pea 167.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization.