RU2344700C1 - Production method for special-purpose tinned food "peas and ham soup" (versions) - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: tinned food is produced by cutting onions, garlic and dried mushrooms, browning them in melted butter and mincing, freezing and mincing fresh green peas, lettuce, celery and parsley, cutting, blanching and mincing paprica, mincing ham. Then said components are mixed with meat and bone broth, salt and CO₂ extracts of specified micromycetes biomass, paprica 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.

There is a method of producing a culinary dish "Soup with peas and ham", which includes crushing garlic, chopping onions, vegetable pepper, lettuce and greens celery and parsley, cutting mushrooms and ham, heating a mixture of butter and olive oil, putting onions, garlic in it and mushrooms, sauté for 3 minutes, pour chicken broth, add red sweet pepper, bring to a boil, reduce heat, cook for 10 minutes, add green peas, lettuce and green celery, cook for 5 minutes ut, the addition of ham, vegetable pepper, parsley, table salt and bitter black pepper and cooking for about 4 minutes to obtain the finished dish (Soups from around the world. - M .: World of books, 2003, p. 34).

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

This result is achieved by the fact that the special-purpose canned soup and pea and ham canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms, freezing and chopping fresh green pea grain on the top, salad and greens of celery and parsley, cutting, blanching and chopping vegetable pepper on a top, chopping ham on a top, mixing the above components with meat and bone broth, table salt new and CO ₂ extracts of biomass of micromycete Pythium catenulatum, sweet red pepper and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Pythium gracile, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Pythlum gracile 0.002 CO ₂ extract of sweet red pepper 0.05 CO ₂ extract of black bitter pepper. 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Pythlum ultlmum 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Pea and Ham Soup” canned food prepares recipe ingredients, cuts, sautés in melted butter and grinds onions, garlic and mushrooms, freezes and grinds fresh green peas , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of sweet red pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass micromycetes Mortierella polycephala, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with It pours and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of red sweet pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth. before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Pea and Ham Soup” canned food prepares recipe ingredients, cuts, sautés in melted butter and grinds onions, garlic and mushrooms, freezes and grinds fresh green peas , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a top, chopping ham on a top, mixing the above components with meat and bone broth, cooked with oligol and CO ₂ -extracts of biomass micromycete Mortierella spinosa, sweet red pepper and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, red bell peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of sweet red pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned pea and ham canned food production method involves preparing the recipe, cutting, sautéing in melted butter and chopping onion, garlic and mushrooms on the top, freezing and chopping fresh green pea grain on the top , lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a spinning top, chopping ham on a spinning top, mixing these components with meat and bone broth cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, sweet red pepper and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 salt 9.96 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of red sweet pepper 0.05 Bitter black pepper CO ₂ extract 0.005 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions, garlic and mushrooms are chopped, sautéed in ghee and chopped in a spinning top. Prepared fresh grain of green peas, salad and greens of celery and parsley are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared vegetable peppers are cut, blanched and ground in a spinning top. Prepared ham is ground in a spinning top. The listed components are mixed with meat and bone broth, sodium chloride and CO ₂ extracts from one of the biomass, sweet red pepper and bitter black pepper provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 5.4 · 10 ⁴ and for the control product 4.5 · 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, trans and sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, peppers sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Pythium gracile, pepper sweet red and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 onion, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Pythium irregulare, pepper and sweet red and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Pythium ultimum, pepper sweet red and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Pythium insidiosum, pepper and sweet red and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, ne sweet red pepper and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ extracts of micromycete biomass Mortierella alpina, pepper and sweet red and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 the recipe components, cutting, sautéing in ghee and chopping onion, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, per tsa red sweet and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and bone broth before the release of the target product 1000,
sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and parsley celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, ne ca sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, trans and sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima, p Red sweet pepper and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 the recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, ertsa sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, n CAR sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and bone broth before the release of the target product 1000,
sealing and sterilization. 15. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala, p Red sweet pepper and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 onion, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, n CAR sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and bone broth before the release of the target product 1000,
sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ extracts of biomass micromycete Mortierella indohii, per tsa red sweet and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, sweet red pepper and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola, ne sweet red pepper and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and parsley celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ extracts of biomass micromycete Mortierella humilis, pepper and sweet red and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of red sweet pepper 0.05 CO ₂ extract of black bitter pepper 0.005 meat and 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 the recipe components, cutting, sautéing in ghee and chopping onion, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ extracts of biomass micromycete Mortierella alliaceae, ne sweet red pepper and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ extracts of micromycete biomass Mortierella strangulata, p Red sweet pepper and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and 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 the recipe components, cutting, sautéing in ghee and chopping onion, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla, per tsa red sweet and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and 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 the recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, ne ca sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ extracts of biomass micromycete Mortierella globulifera, p Red sweet pepper and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and 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 recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and milling at the vegetable gyroscope peppers, ham grinding on gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass micromycetes Mortierella jenkinii, ne ca sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and 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 recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, per tsa red sweet and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and green celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, ertsa sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, trans and sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and bone broth before the release of the target product 1000,
sealing and sterilization. 30. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, ertsa sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and bone broth before the release of the target product 1000,
sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, n CAR sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and bone broth before the release of the target product 1000,
sealing and sterilization. 32. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, n CAR sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and 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 recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, n CAR sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and bone broth before the release of the target product 1000,
sealing and sterilization. 34. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ extracts of micromycete biomass Mortierella gemmifera, ne sweet red pepper and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and bone broth before the release of the target product 1000,
sealing and sterilization. 35. Method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, n CAR sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and bone broth before the release of the target product 1000,
sealing and sterilization. 36. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, n CAR sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of sweet red pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and bone broth before the release of the target product 1000,
sealing and sterilization. 37. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella, ne sweet red pepper and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and 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 onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding peppers on gyroscope vegetable, grinding on ham gyroscope, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, trans and sweet red and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and bone broth before the release of the target product 1000,
sealing and sterilization. 39. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa, per tsa red sweet and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and 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 onion, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and grinding vegetable pepper on a top, grinding ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ extracts of biomass micromycete Mortierella nantahalensis, sweet red pepper and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and 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 recipe components, cutting, sautéing in ghee and chopping onions, garlic and mushrooms, freezing and chopping fresh green peas, lettuce and greens celery and parsley, cutting, blanching and chopping vegetable pepper on a top, chopping ham on a top, mixing the above components with meat and bone broth, salt and CO ₂ extracts of micromycete biomass Mortierella spinosa var. sterilis, sweet red pepper and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
ham 52.25 melted butter 11.25 garlic 6.4-6.75 onion 46.8-47.4 mushrooms 57.5-60 vegetable pepper 15.82 green pea 136.25 salad 27.5 celery greens 75 parsley 18.75 table salt 9.96 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of red sweet pepper 0.05 CO _{2 -} black pepper extract 0.005 meat and bone broth before the release of the target product 1000,
sealing and sterilization.