RU2348196C1 - Method of production of preserved food "tongue with red 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 red 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 pepper, adding 5 minutes before the end of cooking bay leaves, separating the tongue, cutting it, garnishing with boiled sugar beans, sprinkling with red main sauce and seasoning solution with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises. - SPb .: 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 Red Main Sauce” preserves the preparation of recipes, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and grinding sugar beans and greens on a spinning top, grinding on a top of the tongue, passerirovanie in ghee, wheat flour, mixing the listed components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of micromyce biomass eta 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 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass micro itseta Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass micro itseta Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The same result is achieved by the fact that the special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass microM cetane 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 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots, parsley root and onions are chopped, sautéed in ghee 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, tomato paste, sugar, sodium chloride and CO ₂ extracts of one of the biomass of 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the options provided by the method, 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, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping the tongue on top of a tongue, and wheat flour Passing in ghee , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum, black pepper and bay leaf, facets to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 2. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar bean and greens on a spinning top, chopping tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 3. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing Acquiring mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 4. A method for the preparation of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, Filling the obtained mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 5. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of Pythium ultimum micromycete biomass, 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 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 6. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, Filling the obtained mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 7. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 8. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, grinding the tongue on top of the tongue, and wheat flour Passing in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, Filling the obtained mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 9. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on top of a tongue, sautéing wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 10. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on top of a tongue, wheat flour Passing in melted butter , mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 11. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on top of a tongue, and passing wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, facets to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 12. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, grinding the tongue on top of the tongue, and wheat flour Passing in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 13. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, grinding the tongue on top of the tongue, and wheat flour Passing in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 14. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, grinding the tongue on top of the tongue, wheat flour Passing in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 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. 15. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in ghee and rubbing carrots, parsley and onions, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 16. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 17. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, grinding the tongue on top of the tongue, and wheat flour Passing in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, Filling the obtained mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 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. 18. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, grinding the tongue on top of the tongue, wheat flour Passing in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 19. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 20. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on top of a tongue, and passing wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of black bitter pepper 0.01 COH-extract of bay leaf 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 recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, grinding the tongue on top of a tongue, and wheat flour Passing in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 22. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a top, chopping the tongue on top, passing the wheat flour in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass micromycetes Mortierella strangulata, black pepper and leafs, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 23. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, 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, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 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. 24. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, facets to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 25. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping the tongue in a spinning top, wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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 the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO ₂ extract of biomass mikromitcetami 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. 27. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on top of a tongue, wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 28. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on top of a tongue, wheat flour Passing in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 29. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on a top, sautéing wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, facets to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO ₂ extract of biomass mikromitcetami 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. 30. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on top of a tongue, sautéing wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 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. 31. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on top of a tongue, wheat flour Passing in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 32. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on top of a tongue, wheat flour Passing in ghee , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 33. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on top of a tongue, wheat flour Passing in ghee , mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 34. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on top of a tongue, wheat flour Passing in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 35. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on top of a tongue, wheat flour Passing in ghee , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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, sautéing in melted butter and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on top of a tongue, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 37. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on top of a tongue, wheat flour Passing in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 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. 38. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping the tongue in a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, facets to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO ₂ extract of biomass mikromitcetami 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. 39. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, grinding tongue on top of a tongue, and wheat flour Passing in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, Filling the obtained mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 40. A method of preparing canned food for special purposes, which includes preparing the recipe, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping the tongue on top of a tongue, and wheat flour Passing in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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. 41. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, chopping tongue on a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, 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 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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.