RU2344715C1 - Production method for special-purpose tinned food "potato and sorrel soup" (versions) - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: tinned food is produced by cutting carrots, onions and leek, browning them in melted butter and mincing, cutting, blanching and mincing potatoes and parsley root, freezing and mincing sorrel and greens, mincing poultry meat. Then said components are mixed with sour cream, bone broth, salt and CO₂ extracts of specified micromycetes biomass, black pepper and laurel leaf. Resulting mixture is packed into aluminium tubes, pressurised and sterilised.

EFFECT: improved digestibility.

41 cl

Description

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

A known method of obtaining a culinary dish "Potato Soup with Sorrel", which includes preparing the recipe, cutting and sautéing carrots, onions and leeks in margarine, cooking and chopping poultry, cutting potatoes, parsley root, sorrel and greens, bringing the broth to a boil , laying potatoes in it, bringing to a boil, adding carrots, onions and leeks, cooking until cooked, adding 10 minutes before the end of cooking the parsley root, salt, black pepper and bay leaf, adding and 5-8 minutes before the end of cooking sorrel, adding poultry, dressing with sour cream and sprinkling with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p. 88 -89).

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 producing canned food “Potato Soup with Sorrel” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping on the top of potatoes and parsley root, freezing and chopping sorrel and greens on a top, chopping poultry pulp on a top, mixing the listed ingredients with sour cream, bone broth, sodium chloride and CO ₂ biomass extracts sir micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy micromycetes Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 potato and sorrel soup canning method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on gyroscope sorrel and greens, grinding at gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts biome ssy mikromitcetami Mortierella spinosa var.sterilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var.sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 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 carrots, onions and leeks are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes and parsley root are cut, blanched and chopped in a spinning top. Prepared sorrel and greens are subjected to freezing, preferably slow, and crushed in a spinning top. The prepared pulp of the bird is ground in a spinning top. The listed components are mixed with sour cream, bone broth, sodium chloride and CO ₂ extracts of one of the biomass of black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum poultry consumption corresponds to the use of category I turkey, and the maximum corresponds to the use of chicken. The consumption of other types of poultry occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 50 kg of pulp per 1 ton of the target product. 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 test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided for by the method, 5.3 · 10 ⁴ and for the control product 4.3 · 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 2. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 3. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper and bay leaves ista, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 4. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 5. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium ultimum, black pepper and laurel l ista, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 6. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel on top and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel on top and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and laurel a sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 11. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel on top and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 13. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel on top and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and laurel th sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 14. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella polycephala, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 16. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel on top and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 17. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and laurel vogo sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel on top and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 20. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella humilis, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 22. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel on top and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 23. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella pusilla, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 24. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and laurel a sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization, 25. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 26. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and laurel a sheet packing the resulting mixture into aluminum tubes with the following flow components in parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 27. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella dichotoma, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and laurel th sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 29. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and laurel th sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 31. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 38. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 40. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greens, grinding on top of the pulp of a bird, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella nantahalensis, black pepper and laurel vogo sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 41. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions and leeks, cutting, blanching and chopping potatoes and parsley root, freezing and chopping sorrel tops and greenery on a shredding gyroscope poultry pulp, mixing the listed ingredients sour cream, bone broth, and table salt CO ₂ extract "biomass mikromitcetami Mortierella spinosa var.sterilis, black pepper and Avrova sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 carrot 15,55-18 parsley root 6.23-6.33 onion 11.7-11.85 leek 11.7-11.85 sorrel 66 greenery 3.75 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var.sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization.