RU2345651C1 - Method for manufacturing of special-purpose canned "mutton and bean soup" (versions) - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked by cutting, browning in melted butter and mincing onions, blanching and grating garlic. French beans are cut and minced, mutton is cut and minced. The listed ingredients are mixed with bone broth, tomato paste, salt and CO₂-extracts of the specified type of myxomycete biomass, black pepper and laurel leaves. The obtained mixture is packed into aluminium tubes, sealed and sterilised.

EFFECT: expanded range of techniques and dishes to obtain new canned food of increased 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 producing a culinary dish "Lamb and Bean Soup", which includes preparing the recipe, cutting and sautéing in margarine with the addition of tomato puree, onions, rubbing garlic with table salt, cutting lamb and sugar beans, pouring mutton with cold drinking water, cooking , adding sugar beans, cooking until cooked, adding 10-15 minutes before the end of cooking onions and spices and adding garlic at the end of cooking to obtain the finished dish (Godunova L.E., Collection of recipes b Yod and culinary products of peoples of Russia -. SPb .: ProFIX, 2003, s.283-284).

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

This result is achieved by the fact that the method for the production of canned "Lamb and Bean Soup" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and grinding at lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper gorkog and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 CO ₂ extract black 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper o and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black bitter pepper o and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 CO ₂ extract of pepper black bitter 0.005 CO ₂ bay leaf extract 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium ultimum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black bitter pepper o and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper gor th and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black bitter pepper o and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper first and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper first and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black bitter pepper o and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper pepper whom and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, hot black pepper and one laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper gor th and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper pepper whom and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper gor th and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella indohii, black pepper th and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sepedonioides, black pepper of bay and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper og and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper th and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper og and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the listed components with bone broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper pepper whom and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper th and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper first and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper whom and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper first and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper og and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, hot black pepper and one laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black bitter pepper o and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 CO ₂ extract of pepper black bitter 0.005 CO ₂ bay leaf extract 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, hot black pepper and one laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper gor th and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper gor th and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper gor th and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper og and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper gor th and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned food “Lamb and Bean Soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper gor th and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned food “Lamb and Bean Soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper og and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned food “Lamb and Bean Soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding on lamb gyroscope, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black bitter pepper o and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned food “Lamb and Bean Soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper th and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned food “Lamb and Bean Soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black mountain pepper of bay and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 CO ₂ extract of pepper black bitter 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 method for the production of canned "Lamb and Bean Soup" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO ₂ extract of pepper black bitter 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 onions are cut, sautéed in ghee and chopped in a spinning top. The prepared garlic is blanched in and rubbed. The prepared sugar beans are subjected to freezing, preferably slow, and ground in a spinning top. The prepared mutton is cut and chopped on a spinning top. The listed components are mixed with bone broth, tomato paste, sodium chloride and CO ₂ extracts from 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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the process variants provided, 8.4 · 10 ⁴ and for the control product 6.5 · 10 ^4, respectively.

Thus, the proposed group of inventions allows you to get new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminums e flow tube at the next components, pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into an aluminum flow tubes, with the following components, pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onion on a spinning top, blanching and rubbing garlic, freezing and grinding sugar beans on a spinning top, cutting and grinding mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 melted butter and chopping onion on a spinning top, blanching and rubbing garlic, freezing and grinding sugar beans on a spinning top, cutting and grinding mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onions on top, blanching and rubbing garlic, freezing and grinding sugar beans on the top, cutting and grinding mutton on top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onion on a spinning top, blanching and rubbing garlic, freezing and grinding sugar beans on a spinning top, cutting and grinding mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onion on top, blanching and rubbing garlic, freezing and grinding sugar bean on the top, cutting and grinding mutton on top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum th tubes at the next component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onion on a spinning top, blanching and rubbing garlic, freezing and grinding sugar beans on a spinning top, cutting and grinding mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 ghee and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum th tubes at the next component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onion on a spinning top, blanching and rubbing garlic, freezing and grinding sugar beans on a spinning top, cutting and grinding mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onions on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on top, mixing the above components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminums e flow tube at the next components, pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onions on top, blanching and rubbing garlic, freezing and grinding sugar beans on the top, cutting and grinding mutton on top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 ghee and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onion on a spinning top, blanching and rubbing garlic, freezing and grinding sugar beans on a spinning top, cutting and grinding mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture in alumina stems tubes at the following flow components pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onions on top, blanching and rubbing garlic, freezing and chopping sugar beans on the top, cutting and grinding mutton on top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 ghee and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture in alumina stems tubes at the following flow components pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onions, blanching and rubbing garlic, freezing and grinding sugar bean on the top, cutting and grinding mutton on the top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum th tubes at the next component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 ghee and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 ghee and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 ghee and chopping onions, blanching and rubbing garlic, freezing and grinding sugar bean on the top, cutting and chopping mutton on the top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum th tubes at the next component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onion on a spinning top, blanching and rubbing garlic, freezing and grinding sugar beans on a spinning top, cutting and grinding mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 ghee and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onions on top, blanching and rubbing garlic, freezing and grinding sugar beans on the top, cutting and grinding mutton on top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onion on a spinning top, blanching and rubbing garlic, freezing and grinding sugar beans on a spinning top, cutting and grinding mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 ghee and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 ghee and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 melted butter and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 recipes, cutting, sautéing in ghee and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminums e flow tube at the next components, pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 recipe components, cutting, sautéing in ghee and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 recipes, cutting, sautéing in melted butter and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 recipes, cutting, sautéing in melted butter and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 ghee and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture in alumina stems tubes at the following flow components pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 recipes, cutting, sautéing in melted butter and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the above components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture in alumina stems tubes at the following flow components pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 recipes, cutting, sautéing in melted butter and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum th tubes at the next component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the above components with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminums e flow tube at the next components, pbw .:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 ghee and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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 recipes, cutting, sautéing in melted butter and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and chopping mutton on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO ₂ extract of biomass mikromitcetami 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.