RU2348238C1 - Method of production of preserved food "wild fowl with side dish and steamed sauce" of special purpose (versions) - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked as follows: white roots and raw onions are sliced, blanched and strained; sugar peas and herbs are frozen; pheasant meat is shredded; wheat flour is sautéed in melted butter. The above-mentioned ingredients are mixed with bone broth, white dry wine, culinary salt, citric acid and CO₂-extracts of the specified mycromycetes species biomass, hot black pepper and laurel leaf. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

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

41 cl

Description

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

A known method of obtaining a culinary dish "Boiled game with garnish and steam sauce", which includes preparing the recipe, cutting white roots and onions, pouring pheasant with hot water, bringing to a boil, removing foam, adding white roots, onions, salt, pepper black bitter and bay leaves, cooking under the lid with a slight boil until tender, separating the pheasant, chopping it, garnishing with boiled sugar peas, pouring with steam sauce and dressing with greens to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises. - SPb .: ProfiKS, 2003, p.309-310).

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

This result is achieved by the fact that the method for producing canned “Game with garnish and steam sauce” for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on a top Passing in wheat flour ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of Pyth micromycete biomass ium catenulatum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, wheat flour melted in butter, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete P biomass ythium coloratum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, wheat flour melted in butter, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete P biomass ythium gracile, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, wheat flour melted in butter, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete P biomass ythium irregulare, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, wheat flour melted in butter, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete P biomass ythium ultimum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, wheat flour melted in butter, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete P biomass ythium insidiosum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete biomass Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella alpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella elongata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella hygrophila, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella polycephala, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella globalpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella indohii, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete biomass Mortierella sepedonioides, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella lignicola, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella humilis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella strangulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella pusilla, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella gracilis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, wheat flour melted in butter, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella globulifera, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella jenkinii, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella dichotoma, bitter black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella sclerotiella, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, wheat flour melted in butter, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella zychae, bitter black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, wheat flour melted in butter, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella marburgensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella beljakovae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella sarnyensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella nigrescens, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella reticulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella parvispora, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella pulchella, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella spinosa, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella nantahalensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 preparation of preserves for game “Garnish with Garnish and Steam Sauce” provides for the preparation of prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a spinning top, grinding pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of micromycete M biomass ortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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 white roots and onions are chopped, blanched and wiped. Prepared sugar peas and greens are subjected to freezing, preferably slow, and crushed in a spinning top. The prepared pulp of a pheasant is ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided by the embodiments of 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. 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 micromycete biomass from the process options provided, 12.4 · 10 ⁴ and for the control 7.9 · 10 ^4, respectively.

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

Claims (41)

1. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 2. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 3. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 4. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaf, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 5. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 6. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium insidiosum, black pepper and bay leaf, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, salt, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, half-wrapping chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing floor learned mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, for packing Scientists mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Mortierella verticillata micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 14. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Mortierella hygrophila CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 15. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing floor learned mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 16. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 17. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing according to radiated mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 19. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing half chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 20. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing half chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing floor learned mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 23. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 24. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing floor learned mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 26. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing half chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, for packing Scientists mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Mortierella sclerotiella CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, for packing Scientists mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 31. A method of producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing half chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 36. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 37. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 40. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing according radiated mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 41. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, salt, citric acid 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:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization.