RU2340232C1 - Method of manufacturing special purposed canned food "hom shurbo" (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of cans production involves preparing recipe components, cutting, blanching and mincing onions, blanching and mincing carrots, freezing and mincing parsley, cutting and mincing beef, mixing the above components with bone broth, table salt, and CO₂-extracts of the specified micromitset biomass, hot black pepper and bay leaves, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.

EFFECT: invention allows manufacturing of new canned food for space feeding with increased digestibility.

41 cl

Description

The group of inventions relates to the production technology of canned first lunch dishes for space nutrition.

A known method of obtaining a culinary dish "Hom Shurbo", which includes preparing the recipe, cutting beef, onions and parsley, pouring beef with drinking water, bringing to a boil, adding carrots and onions, cooking until cooked, adding table salt and spices, separation from the broth and cutting of beef and carrots, pouring them with broth and sprinkling with parsley to obtain the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of the near abroad - St. Petersburg: Professions , 2001, p. 311).

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

This result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a top, freezing and chopping parsley greens on a spinning top, cutting and chopping on a spinning top beef, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum, bitter black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium gracile, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization,

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium irregulare, black pepper and bay leaf, packaging obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing Preparation mixture into aluminum tubes with the following flow components pbw .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing obtained th mixture in aluminum tubes at the following component consumption, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packaging obtained mixture in aluminum tubes at the following component consumption, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packaging obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Hom Shurbo canning method for preparing prescription ingredients, cutting, blanching and chopping onion on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packaging obtained mixture in aluminum tubes at the following component consumption, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass md romitseta Mortierella gracilis, black pepper and leafs, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packaging obtained mixture in aluminum tubes at the following component consumption, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packaging obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing preserves "Hom Shurbo" for special purposes involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens on a spinning top, cutting and chopping beef top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO ₂ biomass extract micromycete Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions are cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared parsley is subjected to freezing, preferably quick, and chopped in a spinning top. Prepared beef is cut and chopped in a spinning top. The listed components are mixed with bone broth, sodium chloride and CO ₂ -extracts of one of the biomass, black pepper 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 estimated by the number of ciliates per 1 cm ^{3 of} product. It was for the experimental product, regardless of the choice of the CO ₂ extract of micromycete biomass from the method provided for by the process variants, 6.8 · 10 ⁴ and for the control product 4.9 · 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 the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing these components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing these components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following pa During the component parts by weight .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion on top, carrot blanching and grinding on top, parsley greens and chopping parsley on top, cutting and grinding beef on top, mixing the listed components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next race the course of the components, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following FLOW de components in parts by weight .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing these components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, black bitter pepper and bay leaf, packing the mixture into aluminum tubes in the next the course of the components, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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 the recipe components, cutting, blanching and chopping onion on top, carrot blanching and chopping, parsley greens and chopping parsley on top, cutting and grinding beef on top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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 recipe components, cutting, blanching and chopping onion on top, carrot blanching and grinding on top, parsley greens and chopping parsley on top, cutting and grinding beef on top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the mixture into aluminum tubes in the next race the course of the components, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the mixture into aluminum tubes in the next p askhod components, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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 the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing the listed components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing the listed components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following pa During the component parts by weight .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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 prescription ingredients, cutting, blanching and chopping onion on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing the above components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing these components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes during the following m consumption of components, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing these components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing these components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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 recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing these components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion in a spinning top, blanching and chopping carrot on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing these components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing these components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the mixture into aluminum tubes in the following component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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 prescription ingredients, cutting, blanching and chopping onion on top, carrot blanching and grinding on top, parsley greens and chopping parsley on top, cutting and grinding beef on top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing these components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter black pepper and bay leaf, packing the mixture into aluminum tubes in the following component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion on top, carrot blanching and grinding on top, parsley and chopping parsley greens on top, cutting and grinding beef on top, mixing the listed components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing these components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion on top, carrot blanching and grinding on top, parsley greens and chopping parsley on top, cutting and grinding beef on top, mixing the listed components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the above components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion in a spinning top, blanching and chopping carrot on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion in a spinning top, blanching and chopping carrot on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes during the following m consumption of components, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion in a spinning top, blanching and chopping carrot on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing the listed components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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 the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrot on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing these components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes during the following m consumption of components, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrot on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes in the following component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the mixture into aluminum tubes in the following component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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, blanching and chopping onion in a spinning top, blanching and chopping carrot on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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 the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrot on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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 the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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 the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrot on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and chopping beef on a spinning top, mixing the listed components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens on a spinning top, cutting and grinding beef on a spinning top, mixing the listed components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 329.58-339.13 carrot 46.8-48 onion 79.56-80.58 parsley 37.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization.