RU2343796C1 - Method of manufacturing special purposed canned food "lyons eel soup" (versions) - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: cans are manufactured by blanching and mincing dried prunes, freezing and mincing fresh green peas, parsley and dill, cutting and mincing smoked meat, mincing eel fillets, mixing the above components with bone broth, sugar, table salt, CO₂-extracts of the specified myxomycet biomass and hot black pepper, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.

EFFECT: canned food for space feeding 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 "Lyon eel soup", involving the preparation of recipe components, cutting fillet of eel and smoked meat, chopping parsley and dill, soaking prunes, bringing chicken broth to a boil, laying canned green peas, prunes and dill greens in it , cooking for 10 minutes, adding fillet of eel, smoked meat, sugar, salt and pepper, cooking for 20 minutes and sprinkling with parsley to get the finished dish (Kuropatkina M.V. O dishes - M .: Veche, 2004, p.205).

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

This result is achieved by the fact that the special-purpose Lyon eel soup canned food production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green pea grains and parsley and dill greens, cutting and chopping smoked tops meat, grind on top of eel fillet, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Pythium coloratum and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and black pepper orkogo, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and pepper chernog bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper orkogo, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and pepper chernog bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and pepper chernog bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper of bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper of bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and pepper chernog bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper oh bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and pepper Jun th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, grinning eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella polycephala and black pepper oh bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper about bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sepedonioides and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper Gorky, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper about bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella alliaceae and black pepper Gorky, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper oh bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, grinning eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella pusilla and black pepper about bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper of bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, grinning eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella globulifera and black pepper oh bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper of bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper Gorky, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and pepper Jun th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and pepper chernog bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and pepper Jun th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black pepper Gorky, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper Gorky, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping at gyroscope fillet eel, mixing these components with the bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and pepper chernog bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella spinosa and black pepper about bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella nantahalensis and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Lyon eel soup canning production method involves preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens, cutting and chopping on top smoked meat, chopping eel fillet on top, mixing the above components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO _{2 -} micromycete biomass extract
Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared prunes are blanched and ground in a spinning top. Prepared fresh grain of green peas and parsley and dill, are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared smoked meat is cut and ground in a spinning top. The prepared eel fillet is ground in a spinning top. The listed components are mixed with bone broth, sugar, sodium chloride and CO ₂ extracts from one of the biomass and black bitter pepper provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the options provided by the method, 6.3 · 10 ⁴ and for the control product 5.2 · 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 preparing the recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill greens on a top, cutting and grinding smoked meat on a top, chopping eel fillet on a top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, packing the resulting mixture into the aluminum s flow rate with the following components, pbw .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Pythium catenulatum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill greens on a top, cutting and grinding smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Pythium coloratum micromycete biomass CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill greens on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes At the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Pythium gracile CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Pythium irregulare CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing of the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass of Pythium ultimum micromycete and black bitter pepper, packing the resulting mixture in aluminum tubes At the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Pythium ultimum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium insidiosum and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Pythium insidiosum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill greens on a top, cutting and grinding smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black bitter pepper, packing the resulting mixture in aluminum would be at the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Micromycete Saprolegnia parasitica biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green pea grains and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill greens on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata and black pepper, packing the resulting mixture in aluminum tubes s at the following component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Micromycete Mortierella elongata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green pea grains and parsley and dill on a top, cutting and grinding smoked meat on a top, chopping eel fillet on a top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into the aluminum s flow rate with the following components, pbw .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella bainieri CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes next flow components pbw .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella exigua micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella minutissima CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum a decreasing flow rate with the following components, pbw .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella verticillata micromycete biomass CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum t to the next flow components in parts by weight .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella hygrophila CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella polycephala micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum t to the next flow components in parts by weight .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella globalpina CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill greens on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the resulting mixture in aluminum tubes s at the following component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella indohii CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black bitter pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella sepedonioides micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum would be at the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella lignicola CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill greens on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packing the resulting mixture in aluminum would be at the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and grinding smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella alliaceae CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black bitter pepper, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Micromycete Mortierella strangulata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing of the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packing the mixture in aluminum tubes s at the following component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella pusilla micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum t to the next flow components in parts by weight .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Micromycete Mortierella gracilis biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill on the top, cutting and chopping smoked meat on the top, chopping eel fillet on top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella globulifera and black pepper, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella globulifera CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens on the top, cutting and chopping smoked meat on top, chopping eel fillet on top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum t to the next flow components in parts by weight .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella jenkinii CO ₂ Biomass Extract 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens on the top, cutting and grinding smoked meat on the top, chopping eel fillet on top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum would be at the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella dichotoma CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and grinding smoked meat on a top, chopping eel fillet on a top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum a decreasing flow rate with the following components, pbw .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella sclerotiella CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill on the top, cutting and chopping smoked meat on the top, chopping eel fillet on top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes next flow components pbw .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella zychae micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green pea grains and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum a decreasing flow rate with the following components, pbw .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Micromycete Mortierella marburgensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum t to the next flow components in parts by weight .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella beljakovae CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and grinding smoked meat on a top, chopping eel fillet on a top, mixing of the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens on the top, cutting and chopping smoked meat on top, chopping eel fillet on top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum t to the next flow components in parts by weight .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella nigrescens CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill greens on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella gemmifera CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping prunes on the top, freezing and chopping fresh green peas and parsley and dill on the top, cutting and chopping smoked meat on the top, chopping eel fillet on top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum t to the next flow components in parts by weight .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella reticulata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and chopping smoked meat on a top, chopping eel fillet on a top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum t to the next flow components in parts by weight .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella parvispora CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens on a top, cutting and chopping smoked meat on a top, chopping eel fillet on top, mixing of the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing the resulting mixture in aluminum would be at the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella pulchella biomass CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill greens on the top, cutting and grinding smoked meat on the top, chopping eel fillet on top, mixing these components to bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes next flow components pbw .:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella gamsii micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping prunes on a top, freezing and chopping fresh green peas and parsley and dill on a top, cutting and grinding smoked meat on a top, chopping eel fillet on a top, mixing of the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packing the resulting mixture in aluminum tubes s at the following component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Mortierella spinosa biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping prunes on the top, freezing and chopping fresh green peas and parsley and dill on the top, cutting and chopping smoked meat on the top, chopping eel fillet on top, mixing of the listed components with bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 Micromycete Mortierella nantahalensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping prunes on top, freezing and chopping fresh green peas and parsley and dill on the top, cutting and chopping smoked meat on the top, chopping eel fillet on top, mixing the listed components with bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
smoked meat 56.18 eel fillet 187.27 prunes 29.97 green pea 34.02 parsley 37.46 dill greens 93.64 sugar 0.94 salt 10,2 CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization.