RU2348186C1 - Method of production of preserved food "tongue with sour cream sauce and horse-radish" of special purpose (versions) - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: tinned food is made by cutting, blanching and straining parsley root and raw onions, blanching and straining carrot, blanching and shredding horse-reddish, freezing and shredding sugar peas and herbs, shredding tongue, browning in melted butter wheat flour, mixing listed ingredients with sour cream, table salt, citric acid and CO₂-biomass extracts of specified micromitset, black pepper and laurel leaf. The mixture is packed in alumina tubes, sealed and sterilised.

EFFECT: increased digestibility of preserve space meals as compared to similar pre-cooked foods.

41 cl

Description

The group of inventions relates to the production technology of canned meat and vegetables for space nutrition.

A known method of producing a culinary dish "Boiled tongue with sour cream with horseradish", which includes preparing the recipe, cutting carrots, parsley and onions, pouring tongue with drinking water, adding carrots, parsley and onions, cooking until cooked, adding in 15 -20 minutes before the end of cooking salt and black bitter pepper, adding 5 minutes before the end of cooking bay leaves, separating the tongue, cutting it, garnishing with boiled green peas, pouring sour cream with horseradish and decoration with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p.245).

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

This result is achieved by the fact that the special-purpose canning method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping on a horseradish top, freezing and chopping on a spinning top of fresh grain of green peas and greens, grinding on the top of a tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, table salt new, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with I drink, citric acid 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 .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish tops, freezing and grinding on a top fresh grain of green peas and greens, grinding on a top of the tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, cooked with Lew, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 sour cream 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 parsley root and onions are cut, blanched in and wiped. Prepared carrots are blanched and wiped. The prepared horseradish is blanched and ground in a spinning top. Prepared fresh green pea grains and greens are subjected to freezing, fresh green pea grains, preferably slow, and greens, preferably fast. The prepared tongue is ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with sour cream, sodium chloride, citric acid 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 sour cream, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of the tongue corresponds to the use of swine, and the maximum corresponds to the use of lamb. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 200 kg per 1 ton of the target product. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 12 · 10 ⁴ and for the control product 7.3 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Pythium micromycete biomass catenulatum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Pythium micromycete biomass coloratum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the above components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Pythiu micromycete biomass m gracile, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on a spinning top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Pythium micromycete biomass irregulare, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000,
sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Pythium micromycete biomass ultimum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on a spinning top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Pythium micromycete biomass insidiosum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000,
sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping to the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saproleg nia parasitica, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on the top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortiere lla alpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of black bitter pepper 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on the top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortiere lla elongata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000,
sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on the top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortier ella bainieri, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of black bitter pepper 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on the top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortier ella exigua, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000,
sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortier ella minutissima, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of black bitter pepper 0.01 Extract CO ₂ leafs 0.004 sour cream 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 prescription ingredients, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on a spinning top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortier ella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on the top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortier ella hygrophila, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Mortier micromycete biomass ella polycephala, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortier ella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000,
sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Morti erella indohii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on a spinning top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortier ella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000,
sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Morti erella lignicola, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ bay leaf extract 0.004 sour cream before the release of the target product 1000,
sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortier ella humilis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of black bitter pepper 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortier ella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on the top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortier ella strangulata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Morti erella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Mortier micromycete biomass ella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000,
sealing and sterilization. 25. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping on a horseradish top, freezing and chopping fresh green peas and greens on a top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortier ella globulifera, black pepper of bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 prescription ingredients, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortier ella jenkinii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 prescription ingredients, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on the top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortier ella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on the top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Morti erella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Morti erella zychae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on the top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Mortier micromycete biomass ella marburgensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on a spinning top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Mortier micromycete biomass ella beljakovae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on the top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Mortier micromycete biomass ella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of black bitter pepper 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000,
sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Mortier micromycete biomass ella nigrescens, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO ₂ extract micromycete biomass Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000,
sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on the top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Morti erella gemmifera, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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 prescription ingredients, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on a spinning top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Morti erella reticulata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000,
sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on the top, chopping the top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Morti erella parvispora, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000,
sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on the top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Mortier micromycete biomass ella pulchella, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000,
sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on the top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Mortier micromycete biomass ella gamsii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ bay leaf extract 0.004 sour cream 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, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on the top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Mortier micromycete biomass ella spinosa, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ bay leaf extract 0.004 sour cream 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 prescription ingredients, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping fresh green peas and greens on a spinning top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Mortier micromycete biomass ella nantahalensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream 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, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping fresh green peas and greens on a spinning top, chopping to the top of the tongue, stirring wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of Mortier micromycete biomass ella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 green pea 313.92 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000,
sealing and sterilization.