RU2342886C1 - Method of manufacturing special purposed canned food "meat cold borscht" (versions) - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: cans are manufactured by boiling, shelling and mincing chicken eggs, cutting, blanching and mincing cucumbers, blanching and mincing beetroots, freezing and mincing bunching onion, cutting and mincing beef, mixing the above components with sour cream,drinking water, sugar, table salt, citric acid and CO₂-extract of the specified myxocetes biomass, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.

EFFECT: canned food for space feeding is of higher digestibility as compared to similar culinary dish.

41 cl

Description

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

A known method of producing a culinary dish "Cold meat borsch", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cooking and cutting beef, cutting cucumbers and green onions, cutting and stewing beets with vinegar, pouring it with hot water, adding sugar and table salt, bringing to a boil, cooling, adding beef, chicken eggs, cucumbers and green onions and dressing with sour cream to get the finished dish (Godunova L.E., Collection of recipes for dishes and culinary products for public enterprises food - St. Petersburg: ProfiKS, 2003, p.120-121).

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 food “Cold meat soup” for special purposes involves the preparation of recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping on a top of green onions, cutting and grinding on a top of beef, mixing the listed components with sour cream, drinking water, sugar, salt, citric acid and a CO ₂ -extract bio the mass of micromycete Pythium catenulatum, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding onion tops of green onions, cutting and grinding beef on tops, mixing the above components with estimated, drinking water, sugar, sodium chloride, citric acid and CO ₂ extract b Iomass micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Pythium gracile, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Pythium irregulare, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2. CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Pythium ultimum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Pythium insidiosum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Saprolegnia parasitica, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella alpina, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella elongata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella bainieri, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella exigua, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella minutissima, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella verticillata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella hygrophila, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella polycephala, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella globalpina, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella indohii, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella sepedonioides, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella lignicola, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella humilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella alliaceae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella strangulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella pusilla, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella gracilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella globulifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella jenkinii, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella dichotoma, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella sclerotiella, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella zychae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella marburgensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella beljakovae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella sarnyensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella nigrescens, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella gemmifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella reticulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella parvispora, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella pulchella, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella gamsii, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella spinosa, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella nantahalensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Cold meat borsch” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping cucumbers on top, blanching and chopping beets on top, freezing and grinding at gyroscope chives, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts used omassy Mikromitcety Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 water 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 chicken eggs are boiled, peeled and ground in a spinning top. Prepared cucumbers are cut, blanched and chopped on top. Prepared beets are blanched and ground in a spinning top. Prepared green onions are subjected to freezing, preferably quick, and chopped in a spinning top. Prepared beef is cut and ground in a spinning top. The listed components are mixed with sour cream, drinking water, sugar, sodium chloride, citric acid and a CO ₂ extract of one of the biomass provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except drinking water 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. Given in the form of an interval, the consumption of beets covers its possible change in the shelf life of raw materials and is taken as the minimum in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 5.9 · 10 ⁴ and for the control product 4.8 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes the preparation of prescription components, cooking, peeling and grinding on a top of chicken eggs, cutting, blanching and grinding on a top of cucumbers, blanching and grinding on a top of beets, freezing and grinding on top of green onions, cutting and grinding on a beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Pythium catenulatum, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 water 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 the preparation of recipe components, cooking, peeling and grinding on a top of chicken eggs, cutting, blanching and grinding on a top of cucumbers, blanching and grinding on a top of beets, freezing and grinding on top of green onions, cutting and grinding on a beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Pythium coloratum, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 water 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 recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on a top of beef, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the following, component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, packing the resulting mixtures Aluminum tubes in the next flow components pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 water 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 recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on a top of beef, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Pythium ultimum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 water before the release of the target product 1000,
sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a spinning top, blanching and chopping beets on a spinning top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, packing obtained CME and aluminum tubes with the following flow components pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 water before the release of the target product 1000,
sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, packing obtained CME and aluminum tubes with the following flow components pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 water before the release of the target product 1000,
sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, packing obtained CME and aluminum tubes with the following flow components pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 water before the release of the target product 1000,
sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on a top of beef, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing obtained eat in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 water before the release of the target product 1000,
sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on a top of beef, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture si in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a spinning top, blanching and chopping beets on a spinning top, freezing and chopping green onions, cutting and chopping beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella verticillata, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 water 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 the preparation of recipe components, cooking, peeling and grinding on a top of chicken eggs, cutting, blanching and grinding on a top of cucumbers, blanching and grinding on a top of beets, freezing and grinding on top of green onions, cutting and grinding on a beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 water 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 the preparation of recipe components, cooking, peeling and grinding on a top of chicken eggs, cutting, blanching and grinding on a top of cucumbers, blanching and grinding on a top of beets, freezing and grinding on top of green onions, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 water 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 recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on a beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella globalpina, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 water 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 the preparation of recipe components, cooking, peeling and grinding on a top of chicken eggs, cutting, blanching and grinding on a top of cucumbers, blanching and grinding on a top of beets, freezing and grinding on top of green onions, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, packing obtained CME and aluminum tubes with the following flow components pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 water before the release of the target product 1000,
sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on a top of beef, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packaging obtained mixtures in aluminum tubes at the following component consumption, wt.h:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 water 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 the preparation of recipe components, cooking, peeling and grinding on a top of chicken eggs, cutting, blanching and grinding on a top of cucumbers, blanching and grinding on a top of beets, freezing and grinding on top of green onions, cutting and grinding beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 water before the release of the target product 1000,
sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on a top of beef, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing of the obtained cm eat in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on a top of beef, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and a CO ₂ -extract of biomass micromycete Mortierella jenkinii, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 water 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 recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 water 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, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, blanching and chopping beets on the top, freezing and chopping green onions, cutting and chopping on a beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 water 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 recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 water 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, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on a beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 water 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 recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on a beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing of the obtained cm eat in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 water before the release of the target product 1000,
sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, chopping and chopping on a beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella reticulata, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on a beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing of the resulting eat in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 water 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 water 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 recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 water 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 recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 water before the release of the target product 1000,
sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping beef gyroscope, mixing these components with sour cream, drinking water, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 water 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 recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, blanching and chopping beets on a top, freezing and chopping green onions, cutting and chopping on a beef top, mixing the listed components with sour cream, drinking water, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
beef 105.64-108.7 chicken eggs 44 beet 99.2-103.2 cucumbers 54.5 green onions 27.5 sour cream fifty sugar 5 salt 10,2 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 water before the release of the target product 1000,
sealing and sterilization.