RU2344716C1 - Production method for special-purpose tinned food "potato and bean soup" (versions) - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: tinned food for space meals is produced by cutting carrots and onions, browning them in melted butter and mincing, cutting, blanching and mincing potatoes and parsley root, freezing and mincing fresh green peas and greens, cutting and mincing meat. Then said components are mixed with 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 of product.

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 "Potato and Bean Soup", which includes preparing the recipe components, cutting and sautéing carrots and onions in melted fat, cooking and cutting meat, cutting potatoes, parsley and greens, bringing the broth to a boil, laying potatoes in it , carrots, onions and canned green peas, add 20-25 minutes before the end of cooking parsley root, add 5-10 minutes before the end of cooking table salt, black pepper and bay leaf, add e meat and sprinkling with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p.90).

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 potato and bean soup production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding to the grain gyroscope fresh green peas and greens, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Pythium coloratum, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of black bitter pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,

The same result is achieved by the fact that the special-purpose potato and bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Pythium irregulare, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Pythium insidiosum, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella minutissima, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella indohii, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella lignicola, black pepper and bay leaf; packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella pusilla, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella gracilis, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts micromycete biomass Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella zychae, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella beljakovae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella sarnyensis, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of black bitter pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper 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 canned potato and bean soup production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and crushing to grains gyroscope fresh green peas and greens, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella gamsii, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper 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 bean soup canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella spinosa var.sterilis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper 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 and onions 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 fresh grain of green peas and greens are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared meat is cut and ground in a spinning top. The listed components are mixed with bone broth, sodium chloride and CO ₂ -extracts of one of the biomass, 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 consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 50 kg 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and laurel vogo sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and laurel Vågå sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium ultimum, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and laurel Vågå sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and la rovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and laurel Vågå sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and lava ovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella bainieri, black pepper and lava a flat sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and l vrovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and l avrov sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and la a blank sheet, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and l vrovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and la a blank sheet, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black bitter pepper and Avrova sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and la rovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and lava ovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and la rovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and l vrovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and lava ovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and lava a flat sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes and Parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and l vrovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and lava flat sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and la rovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and l avrov sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and l avrov sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and la a blank sheet, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and la a blank sheet, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and la a blank sheet, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and lava a flat sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and la a blank sheet, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and la a blank sheet, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and la rovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gamsii, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and lava ovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, cutting and grinding to gyroscope meat, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black bitter pepper and Avrova sheet packing the resulting mixture into aluminum tubes with the following flow components in parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, cutting and grinding on a top of meat, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var.sterilis, black pepper o and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-76.74 melted butter 10 potatoes 160-168.75 onion 23,4-23,7 carrot 23,4-24 parsley root 6.23-6.33 green pea 54.5 greenery 3.75 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.