RU2346615C1 - "potato and legume soup" special-purpose preserve preparation method (versions) - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: proposed preserve preparation method envisages the formulation ingredients being pre-processed as follows: carrots and onions are cut, sautéed in melted butter and minced; potatoes and parsley roots are sliced, blanched and minced; fresh green peas and green vegetables are frozen and minced; poultry meat is minced. The above-mentioned ingredients are mixed with bone broth; culinary salt, citric acid and CO₂-extracts of the Pythium, Saprolegnia or Mortierella biomass, hot black pepper and laurel lea. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

41 cl

Description

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

A known method of obtaining a culinary dish "Potato and Bean Soup", which includes preparing the recipe components, cutting and sautéing carrots and onions in melted fat, boiling and chopping poultry, 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 a particle and a sprinkling of herbs to give the finished dish (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 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 method for producing canned food “Potato and Bean Soup” for special purposes involves 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 grinding on a spinning top of fresh grain of green peas and greens, grinding on a spinning top of pulp of a bird, mixing the above components with bone broth, salt and CO ₂ -extracts bio the mass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned potato and bean soup for special purposes involves preparing the recipe components, cutting, sautéing in ghee and grinding into the recipe components, cutting, sautéing in ghee and chopping carrots and onions, cutting, blanching and grinding on a top of potatoes and parsley root, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of pulp of a bird, mixing Islenyev components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned food “Potato and Bean Soup” for special purposes 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned food “Potato and Bean Soup” for special purposes 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned food “Potato and Bean Soup” for special purposes 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned food “Potato and Bean Soup” for special purposes 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 extract of black bitter pepper 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 extract of black bitter pepper 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 extract of black bitter pepper 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 extract of black bitter pepper 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 extract of black bitter pepper 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 extract of black bitter pepper 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 extract of black bitter pepper 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy mikromitcetami Mortierella nantahalensis, and black pepper leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 extract of black bitter pepper 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 producing canned “Potato and Bean Soup” special purposes involves 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 crushing to grains gyroscope fresh green peas and greens, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts used omassy Mikromitcety Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 extract of black bitter pepper 0.005 CO ₂ bay leaf extract 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. The prepared pulp of the bird is 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 poultry consumption corresponds to the use of category I turkey, and the maximum corresponds to the use of chicken. The consumption of other types of poultry occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 50 kg of pulp per 1 ton of the target product. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 5.3 · 10 ⁴ and for the control product 4.3 · 10 ^4, respectively.

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

Claims (41)

1. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and laurel th sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Pythium catenulatum 0.002 CO ₂ black pepper extract 0.005 bitter CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 2. A method for producing 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and laurel a sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Pythium coloratum 0.002 CO ₂ black pepper extract 0.005 bitter Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 3. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Pythium gracile 0.002 CO ₂ black pepper extract 0.005 bitter Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 4. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 Pythium irregulare CO ₂ Biomass Extract 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 producing 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Pythium ultimum 0.002 CO ₂ black pepper extract 0.005 bitter Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 6. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium insidiosum, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Pythium insidiosum 0.002 CO ₂ black pepper extract 0.005 bitter Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing 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 greens, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 -extract of biomass micromycete Saprolegnia parasitica 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in 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, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella alpina 0.002 CO ₂ black pepper extract 0.005 bitter Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 Micromycete Mortierella elongata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and laurel th sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 -extract of biomass micromycete Mortierella bainieri 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 11. A method for producing 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 Mortierella exigua micromycete biomass CO ₂ extract 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing 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, grinding on top of poultry pulp, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and lava a flat sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 -extract of biomass micromycete Mortierella minutissima 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 13. A method for producing 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and la rovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella verticillata 0.002 CO ₂ black pepper extract 0.005 bitter CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 14. A method for producing 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and lava ovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 Mortierella hygrophila CO ₂ Biomass Extract 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 producing 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, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and lava a flat sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella polycephala 0.002 CO ₂ black pepper extract 0.005 bitter CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 16. A method for producing 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and lava ovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 Mortierella globalpina CO ₂ biomass extract of micromycete 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 17. A method of producing canned food for special purposes, which includes preparing 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, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella indohii 0.002 CO ₂ black pepper extract 0.005 bitter Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and la a blank sheet, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 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 biomass extract micromycete Mortierella sepedonioides 0.002 CO ₂ black pepper extract 0.005 bitter CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in 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, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella lignicola 0.002 Black Pepper COz Extract 0.005 bitter CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 20. A method for producing 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, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella humilis 0.002 CO ₂ black pepper extract 0.005 bitter Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing 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, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter black pepper and laurel vogo sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella alliaceae 0.002 CO ₂ black pepper extract 0.005 bitter Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 22. A method for producing 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, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 extract of biomass micromycete Mortierella strangulata 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 23. A method of producing 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, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and laurel vogo sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella pusilla 0.002 CO ₂ black pepper extract 0.005 bitter Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 24. A method of producing 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 greenery, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and laurel th sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 -extract of biomass micromycete 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 of producing 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, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella globulifera 0.002 CO ₂ black pepper extract 0.005 bitter CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 26. A method for producing 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and laurel Vågå sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 extract of micromycete biomass 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 producing 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, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and laurel vogo sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella dichotoma 0.002 CO ₂ black pepper extract 0.005 bitter CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and la rovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 Mortierella sclerotiella CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 29. A method of producing 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and laurel th sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 Mortierella zychae micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and lava ovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella marburgensis 0.002 CO ₂ black pepper extract 0.005 bitter CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 31. A method for producing canned food for special purposes, which includes preparing 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and laurel Vågå sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella beljakovae 0.002 CO ₂ black pepper extract 0.005 bitter Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 32. A method for producing 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and laurel Vågå sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and lava ovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella nigrescens 0.002 CO ₂ black pepper extract 0.005 bitter Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gemmifera, black pepper and laurel vogo sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 Mortierella gemmifera CO ₂ Biomass Extract 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 35. A method for producing 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, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and laurel Vågå sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella reticulata 0.002 CO ₂ black pepper extract 0.005 bitter Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and laurel Vågå sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella parvispora 0.002 CO ₂ black pepper extract 0.005 bitter CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 Mortierella pulchella micromycete biomass CO ₂ extract 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 38. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greenery, grinding at gyroscope poultry pulp, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and laurel th sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 biomass extract micromycete Mortierella gamsii 0.002 CO ₂ black pepper extract 0.005 bitter CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in 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, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and laurel vogo sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 melted butter 10 potatoes 160-168.75 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 Mortierella spinosa coz extract of micromycete biomass 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 40. A method for producing 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, grinding on top of the pulp of a bird, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and la a blank sheet, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
bird 136.99-214.59 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 biomass extract micromycete Mortierella nantahalensis 0.002 CO ₂ black pepper extract 0.005 bitter CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 41. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, freezing and chopping fresh green pea grain and greens, grinding on top of the pulp of a bird, mixing the listed components with bone broth, 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:
bird 136.99-214.59 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 biomass extract micromycete Mortierella spinosa var. sterilis 0.002 CO ₂ black pepper extract 0.005 bitter Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000
sealing and sterilization.