RU2344696C1 - Production method for special-purpose tinned food "vegetable soup with chicken" (versions) - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: tinned food is produced by cutting leek, browning it in melted butter and mincing, blanching and mincing carrots, blanching and mincing garlic, freezing and mincing parsley, dill, celery, basil and peppermint, mincing chicken fillet and walnuts. Then said components are mixed with orange juice, bone broth, salt and CO₂ extracts of specified micromycetes biomass and black pepper. Resulting mixture is packed into aluminium tubes, pressurised and sterilised.

EFFECT: new preserves for space meals have improved assimilability 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 "Vegetable Chicken Soup", which involves pouring chicken broth, cooking with slow heating for 10 minutes, separating from the broth and cutting chicken fillet, cutting carrots, chopping celery greens, chopping spicy greens, crushing garlic, chopping and sautéing in butter for about 10 minutes leek, adding carrots, garlic and celery to it, pouring chicken broth, cooking with low heat for 10 minutes, adding spicy herbs, cooking for 10 minutes, adding ix chicken and pesto sauce and a sprinkling of black pepper bitter to produce ready meals (soups from around the world - M .: Mir knigi, 2003, p.44).

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 "Vegetable Soup with Chicken" for special purposes involves preparing the recipe components, cutting, sautéing in ghee and chopping leek on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, tnym broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, packing obtained in aluminum tubes at a flow rate following components, pbw .:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium ultimum and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned “Vegetable Soup with Chicken” special purpose prescribes the preparation of ingredients, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, ostnym broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packing the mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, wt.h:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella marburgensis and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth to the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the rest of the broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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 method for the production of canned "Vegetable Soup with Chicken" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery, basil and peppermint on a spinning top, chopping chicken fillet and walnut kernels on a spinning top, mixing the listed ingredients with orange juice, the remaining broth, sodium chloride and CO ₂ extracts of the biomass of micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 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. The prepared leek is chopped, sautéed in ghee and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. The prepared garlic is blanched in and rubbed. Prepared greens of parsley, dill, celery, basil and peppermint are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared chicken fillet and walnut kernels are ground in a spinning top. The listed components are mixed with orange juice, bone broth, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the method options, 7.4 · 10 ⁴ and for the control product 6.3 · 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil and peppermint, grinding on top of chicken fillet and walnut kernels, mixing the listed ingredients with orange juice, bone broth, sodium chloride and CO ₂ -extracts bio the mass of micromycete Pythium catenulatum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper 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 the recipe components, cutting, sautéing in ghee and chopping leek on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil and peppermint, grinding on top of chicken fillet and walnut kernels, mixing the listed ingredients with orange juice, bone broth, sodium chloride and CO ₂ -extracts bio the mass of micromycete Pythium coloratum and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 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 the recipe components, cutting, sautéing in ghee and chopping leek on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil and peppermint, grinding on top of chicken fillet and walnut kernels, mixing the listed ingredients with orange juice, bone broth, sodium chloride and CO ₂ -extracts bio the mass of micromycete Pythium gracile and black bitter pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper 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 the recipe components, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil and peppermint, grinding on top of chicken fillet and walnut kernels, mixing the listed ingredients with orange juice, bone broth, sodium chloride and CO ₂ -extracts bio the mass of micromycete Pythium irregulare and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil and peppermint, grinding on top of chicken fillet and walnut kernels, mixing the listed ingredients with orange juice, bone broth, sodium chloride and CO ₂ -extracts bio the mass of micromycete Pythium ultimum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper 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 the recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil and peppermint, grinding on top of chicken fillet and walnut kernels, mixing the listed ingredients with orange juice, bone broth, sodium chloride and CO ₂ -extracts bio the mass of micromycete Pythium insidiosum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil and peppermint, grinding on top of chicken fillet and walnut kernels, mixing the listed ingredients with orange juice, bone broth, sodium chloride and CO ₂ -extracts bio the mass of micromycete Saprolegnia parasitica and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper 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 the recipe components, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil and peppermint, grinding on top of chicken fillet and walnut kernels, mixing the listed ingredients with orange juice, bone broth, sodium chloride and CO ₂ -extracts bio the mass of micromycete Mortierella alpina and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil and peppermint, grinding on top of chicken fillet and walnut kernels, mixing the listed ingredients with orange juice, bone broth, sodium chloride and CO ₂ -extracts bio the mass of micromycete Mortierella elongata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper 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 the recipe components, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper 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 the recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 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 the recipe components, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper 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 the recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper 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 the recipe components, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass micromycetes Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper 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 the recipe components, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper 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 the recipe components, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, and table salt sepedomoides CO ₂ -ekstrak s biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper 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 recipe components, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper 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 the recipe components, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of black bitter pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of black bitter pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of black bitter pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of black bitter pepper 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, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of black bitter pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of black bitter pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of black bitter pepper 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 components, cutting, sautéing in ghee and chopping leek on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of black bitter pepper 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 the recipe components, cutting, sautéing in ghee and chopping leek on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil and peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of black bitter pepper 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 the recipe components, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of black bitter pepper 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 the recipe components, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of black bitter pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of black bitter pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of black bitter pepper 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, cutting, sautéing in ghee and chopping leek on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper 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 the recipe components, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bio aces mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper 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 the recipe components, cutting, sautéing in ghee and chopping leek on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 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, cutting, sautéing in ghee and chopping leek on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bio aces mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper 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, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper 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, cutting, sautéing in ghee and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper 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, cutting, sautéing in melted butter and chopping leeks on top, blanching and chopping carrots on top, blanching and rubbing garlic, freezing and chopping parsley, dill, celery on top , basil, peppermint, grinding at gyroscope chicken and walnut kernels, mixing these components with orange juice, bone broth, table salt and CO ₂ extracts bi mass Mikromitcety Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
chicken fillet 208.33 melted butter 6.59 leek 40.63-41.15 carrot 48.75-50 garlic 6.85-7.33 parsley 54.21 dill greens 54.21 celery greens 4.34 basil greens 6.91 peppermint herbs 6.91 walnut kernels 2.76 Orange juice 0.67 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization.