RU2342864C1 - Method of manufacturing special purposed canned food "meat with garnish" (versions) - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: cans are manufactured by cutting, blanching and mincing cucumbers and tomatoes, freezing and mincing lettuce, blanching and mincing horseradish, cutting and mincing meat, mixing the above components with sour cream, sugar, table salt and CO₂-extracts of the specified myxomycetes biomass, hot black pepper and bay leaves, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.

EFFECT: special purposed cans are of higher digestibility as compared to similar culinary dish.

41 cl

Description

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

There is a method of producing a culinary dish "Boiled meat with a side dish", which includes preparing the recipe components, cooking, cooling and cutting meat, garnishing it with cucumbers, tomatoes and lettuce and pouring horseradish sauce on to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p.60).

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 the production of canned meat “Garnish” for special purposes involves the preparation of recipe components, cutting, blanching and chopping on top of cucumbers and tomatoes, freezing and chopping on a top of lettuce, blanching and chopping on a top of horseradish, cutting and chopping gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium coloratum, black pepper and bay leaf, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile, black pepper and bay leaf, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium ultimum, black pepper and bay leaf, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing obtained th mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packaging obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing obtained th mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing Preparation mixture into aluminum tubes with the following flow components pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing Preparation mixture into aluminum tubes with the following flow components pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing Preparation th mixture in aluminum tubes at a flow rate following components in parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, wt.h:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing Preparation mixture into aluminum tubes with the following flow components pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packaging obtained oh mixture in aluminum tubes at the following flow rate of components, wt.h:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing obtained th mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing obtained th mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing Preparation mixture into aluminum tubes with the following flow components pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing obtained th mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing Preparation mixture into aluminum tubes with the following flow components pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping at gyroscope meat, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 production method provides preparation of recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and grinding, horseradish blanching and chopping, cutting and chopping on a top of meat, mixing the listed components with sour cream, sugar, 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:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 black pepper 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 cucumbers and tomatoes are cut, blanched and chopped in a spinning top. The prepared salad is subjected to freezing, preferably quick, and ground in a spinning top. The prepared horseradish is blanched and ground in a spinning top. Prepared meat is cut and ground in a spinning top. The listed components are mixed with sour cream, sugar, 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 sour cream, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 543.48 kg per 1 ton of the target product. The horseradish consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is taken to be minimal in the second calendar half year, and maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the methods provided, 2.5 · 10 ⁵ and for the control product 2 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping a salad top, blanching and chopping a horseradish top, cutting and chopping a meat top, mixing the listed components with sour cream , sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes next to the flow mponentov, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping a salad top, blanching and chopping a horseradish top, cutting and grinding meat tops, mixing the listed components with sour cream , sugar, 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 flow com onentov, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream , sugar, 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 flow com onentov, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream , sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption Ponents, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping a salad top, blanching and chopping horseradish, cutting and grinding meat tops, mixing the listed components with sour cream , sugar, 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 com onentov, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream , sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption Ponents, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption Ponents, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping a salad top, blanching and chopping a horseradish top, cutting and grinding meat tops, mixing the listed components with sour cream sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and grinding meat tops, mixing the listed components with sour cream , sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes next to the flow mponentov, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and grinding meat tops, mixing the listed components with sour cream , sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes flow to the next nents, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed ingredients with sour cream sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella verticilata 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping a salad top, blanching and chopping horseradish, cutting and chopping a meat top, mixing the listed components with sour cream , sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow Components, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping a salad top, blanching and chopping horseradish, cutting and chopping a meat top, mixing the listed components with sour cream , sugar, 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, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the mixture into aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping a salad top, blanching and chopping a horseradish top, cutting and grinding meat tops, mixing the listed components with sour cream sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 18. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping a salad top, blanching and chopping a horseradish top, cutting and grinding meat tops, mixing the listed components with sour cream , sugar, 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 FLOW e components pbw .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping a salad top, blanching and chopping a horseradish top, cutting and grinding meat tops, mixing the listed components with sour cream sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and grinding meat tops, mixing the listed components with sour cream sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream , sugar, 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, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream 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, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream , sugar, 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 Components, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream , sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream , sugar, 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 Components, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 28. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream , sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers and tomatoes on the top, freezing and chopping lettuce on the top, blanching and chopping horseradish on the top, cutting and chopping meat on top, mixing the listed components with sour cream , sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes flow to the next nents, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a spinning top, blanching and chopping horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with sour cream , sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow Components, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream , sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow Components, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers and tomatoes on the top, freezing and chopping lettuce on the top, blanching and chopping horseradish on the top, cutting and chopping meat on top of the meat, mixing the listed components with sour cream sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a spinning top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, blanching and chopping horseradish on a top, cutting and chopping meat on a top, mixing the listed components with sour cream sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream , sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes flow to the next nents, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping cucumbers and tomatoes on a spinning top, freezing and chopping lettuce on a spinning top, blanching and chopping horseradish on a spinning top, cutting and chopping meat on a spinning top, mixing the listed components with sour cream sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the mixture into aluminum tubes at the following flow rate components, parts by weight:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a spinning top, blanching and chopping horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with sour cream , sugar, 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 FLOW e components pbw .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce on a top, horseradish blanching and chopping, cutting and chopping meat on a top, mixing the listed components with sour cream , sugar, 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:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spimosa var. sterilis 0.002 black pepper 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization.