RU2335147C1 - Method of obtaining special-purpose "meat with beans" preserves (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions concerns canned meat and vegetables production technology for space diet. Preserves production method involves meat cutting, frying in rendered fat and grinding in mincer; bulb onion cutting, browning in rendered oil and grinding in mincer; runner beans and parsley greens freezing and grinding in mincer; mixing the listed components with soy sauce, bone broth, tomato paste, table salt and CO₂ extractions of a given micromicet species biomass and black pepper; packaging of obtained mix in aluminium tubes; sealing and sterilisation.

EFFECT: preserves with higher assimilability in comparison to cooked dish.

41 cl

Description

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

A known method of obtaining a culinary dish "Meat with green beans", which includes cutting, frying for 3 minutes in vegetable oil and sprinkling with table salt and hot black pepper meat, cutting tomatoes, chopping parsley, chopping and frying in vegetable oil until the onions are transparent , adding to it string beans and some parsley, pouring the broth, stewing under the lid for about 3 minutes, adding tomatoes, stewing over low heat for 3 minutes, adding meat, soy sauce, table salt and black bitter pepper, mixing and sprinkling with the rest of the parsley greens to obtain the finished dish (Oriental cuisine. Collection. - M .: Labyrinth-Press, 2002, p.19-20).

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

This result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat, cutting, sautéing in melted butter and chopping onion, freezing and chopping on the top of green beans and parsley, mixing the listed components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding gyroscope on runner beans and parsley, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass and micromycetes Pythium coloratum ertsa black bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding gyroscope on runner beans and parsley, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and n CAR black bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing these components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ -extracts of Pythium irregulare micromycete biomass and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding gyroscope on runner beans and parsley, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and n CAR black bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the listed components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ extracts of the biomass of Pythium insidiosum micromycete and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the above components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing these components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella alpina and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding gyroscope on runner beans and parsley, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding gyroscope on runner beans and parsley, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding on a spinning top of green beans and parsley, mixing these components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella exigua and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the listed components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella minutissim a and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the listed components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella verticilla ta and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing these components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the above components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella polycephal a and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, wt.h:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing these components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the listed components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella indohii and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing these components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioi des and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the above components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the listed components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella humilis and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the above components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the above components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella strangulat a and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the listed components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding gyroscope on runner beans and parsley, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the listed components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella globulifer a and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding gyroscope on runner beans and parsley, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the above components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a spinning top, mixing the listed components with soy sauce, bone broth, tomato paste, cooking nozzle and CO ₂ -extracts of biomass micromycete Mortierella sclerotiel la and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the listed components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella zychae and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the above components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella marburgens is and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the above components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of meat, cutting, sautéing in ghee and grinding in a spinning top of a bunch, freezing and chopping green beans and parsley on a top, mixing the above components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the listed components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing these components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the above components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing these components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the listed components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding on a spinning top of green beans and parsley, mixing these components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the listed components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of meat, cutting, sautéing in ghee and grinding in a spinning top of a bunch, freezing and chopping green beans and parsley on a top, mixing the above components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalen sis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned meat method “Meat with green beans” provides for the preparation of recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping green beans and parsley on a top, mixing the above components with soy sauce, bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa va r. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156-158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 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 meat is cut, fried in ghee and ground in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared green beans and parsley are subjected to freezing, preferably slow, and chopped in a spinning top. The listed components are mixed with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses per estimated tab 222.22 kg per 1 ton of the target product. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum in the second calendar half year, and the maximum in the first.

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

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 micromycete biomass from the process options provided, 11.8 · 10 ⁴ and for the control product 6.9 · 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 of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley, mixing the listed components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Pythium catenulatum and black pepper, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley in a spinning top, mixing the listed components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing the listed components with soy sauce, bone broth, tomato paste, table salt and CO ₂ -extracts of biomass of micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminums e flow tube at the next components, pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing the listed components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium ultimum and black pepper, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley in a spinning top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminums e flow tube at the next components, pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley in a spinning top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminums e flow tube at the next components, pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onion, freezing and chopping green beans and parsley in a spinning top, mixing the listed components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing the listed components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum th tubes at the next component consumption, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley, mixing the listed components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass micromycete Mortierella verticillata and black pepper, packing the resulting mixture in aluminum niyevye tubes at the following consumption of components, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onions, freezing and chopping green beans and parsley, mixing the listed components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley, mixing the listed components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella globalpina and black pepper, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley in a spinning top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resultant mixture in alum and Magnesium tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion, freezing and chopping green beans and parsley, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onion, freezing and chopping green beans and parsley in a spinning top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onion, freezing and chopping green beans and parsley in a spinning top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley in a spinning top, mixing the listed components with soy sauce, bone broth, tomato paste, salt and CO ₂ extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing the listed components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing the listed components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping in a top of meat, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and chopping green beans and parsley in a spinning top, mixing the listed components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing the listed components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, packing the resulting mixture in aluminum niyevye tubes at the following consumption of components, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley in a spinning top, mixing the listed components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley, mixing of the listed components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the resulting mixture in aluminum Iev tubes at the next component consumption, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing the listed components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley in a spinning top, mixing the listed components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley in a spinning top, mixing the listed components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella parvispora and black pepper, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing the listed components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum th tubes at the next component consumption, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley on top, mixing these components with soy sauce, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resultant mixture in alum and Magnesium tubes at the following flow components pbw .: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat in a top, cutting, sautéing in ghee and chopping onions, freezing and chopping green beans and parsley in a spinning top, mixing the listed components with soy sauce, bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 267.74-349.96 melted butter 41.67 green beans 244.44 onion 156,158 parsley 25 soy sauce 25 tomato paste 30% 74.07 salt 11.31 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization.