RU2348191C1 - Method of production of preserved food "tongue with white main sauce" of special purpose (versions) - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: tinned food for the space feeding is made by preparing recipe components, cutting, blanching and straining parsley root and raw onions, blanching and straining carrot, freezing and shredding sugar peas and herbs, shredding tongue, browning in melted butter wheat flour, mixing listed ingredients with bone broth, table salt and CO₂ extracts of specified micromycetes biomass, black pepper and laurel leaf. The mixture is packed in alumina tubes, sealed and sterilised.

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

41 cl

Description

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

There is a method of preparing a culinary dish "Boiled tongue with white main sauce", 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 sugar beans, sprinkling with white main sauce and garnish eating 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 cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding at gyroscope language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, n CAR black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, p Black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on the top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium gracile, ne black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a top, grinding at gyroscope language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, ertsa black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on the top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of Pythium ultimum micromycete biomass, ne black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding at gyroscope language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, ertsa black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of Saprolegnia parasitic micromycete biomass a, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding at gyroscope language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, ertsa black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on the top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on the top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding at gyroscope language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, ertsa black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissi ma, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticill ata, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophil a, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on the top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycepha la, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpin a, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on the top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a top, grinding on the top of the tongue, passing wheat flour in ghee, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonio ides, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on the top of the tongue, passing wheat flour in ghee, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangula ta, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on the top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulife ra, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on the top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella jenkinii, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on the top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma bitter 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotie lla, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding at gyroscope language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, ertsa black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgen sis, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakova e, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella sarnyensi s, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescen s, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulat a, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a top, grinding on the top of the tongue, passing wheat flour in ghee, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella parvispor a, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a top, grinding at gyroscope language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, ertsa black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a top, grinding on the top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley root and onion, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahale nsis, 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with White Main Sauce” preserves the preparation of recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a top, grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella spinosa v ar. 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 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared parsley root and onions are cut, blanched in and wiped. Prepared carrots are blanched and wiped. Prepared sugar beans and greens are subjected to freezing, sugar beans 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 bone broth, sodium chloride and CO ₂ -extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of 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 of preparing canned food for special purposes, involving the preparation of prescription ingredients, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 2. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing obtained CME and aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 3. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixtures Aluminum tubes in the next flow components pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of black bitter pepper 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 4. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding the tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, bitter black pepper and bay leaf, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 5. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixtures Aluminum tubes in the next flow components pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of black bitter pepper 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 6. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a top, passing wheat flour in ghee, , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of Pythium insidiosum micromycete, bitter black pepper and bay leaf, packing the resulting mixture si in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 7. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 8. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture si in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of black bitter pepper 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 9. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on a top, passing wheat flour in ghee, , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 10. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 11. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on a spinning top, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 12. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 13. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, bitter black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 14. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 15. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on a top, passing wheat flour in ghee, blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing Preparation mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 16. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 17. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 18. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing Preparation mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of black bitter pepper 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 19. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 20. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a top, passing wheat flour in ghee, , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 21. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter black pepper and bay leaf, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO ₂ extract micromycete biomass Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 22. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on a top, passing wheat flour in ghee, , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 23. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 24. A method of preparing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 25. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on a top, passing wheat flour in ghee, , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 26. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a top, passing wheat flour in ghee, blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 27. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley and onion roots, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 28. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 29. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on top of a tongue, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 30. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing obtained th mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of black bitter pepper 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 31. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on a top, passing wheat flour in ghee, blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 32. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on top of a tongue, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 33. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on top of a tongue, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 34. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on a top, passing wheat flour in ghee, , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 35. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on a spinning top, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 36. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on a top, passing wheat flour in ghee, blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 37. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a top, grinding tongue on a top, and wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 38. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a top, grinding tongue on a top, wheat flour in melted butter blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 39. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on top of a tongue, wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 40. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on a top, passing wheat flour in ghee, blending these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and bay leaf, packing Preparation mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization. 41. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, freezing and grinding sugar beans and greens on a top, grinding tongue on a top, and wheat flour in melted butter , mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 28 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 salt 11.6 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 bone broth before the release of the target product 1000,
sealing and sterilization.