RU2348240C1 - 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; asparagus 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 manufacturing 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, boiling, 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 boiled asparagus, pouring with steam sauce and decorating with greens to get the finished dish (Godun Ova L.E., Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: 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 the manufacture of 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 chopping asparagus and greens on a top, chopping pheasant pulp on top, Passing wheat flour in ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of Pythium catenulat micromycete biomass um, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 Pythium colora micromycete biomass tum, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 Pythium gracil micromycete biomass e, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 Pythium irregu micromycete biomass lare, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 Pythium ultimu micromycete biomass m, 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 asparagus 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.

The same result is achieved by the fact that the method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 Pythium insidi micromycete biomass osum, 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 asparagus 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 a special-purpose canning method for game with a garnish and steam sauce involves preparing recipe ingredients, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 Saprolegnia pa micromycete biomass rasitica, 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 asparagus 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.

The same result is achieved by the fact that the method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 micromycete biomass Mortierella al pina, 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 asparagus 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 a special-purpose canning method for game with a garnish and steam sauce involves preparing recipe ingredients, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 micromycete biomass Mortierella el ongata, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on top Passing in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of the biomass of micromycete Mortierella ba inieri, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on top Passing in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of Mortierella ex micromycete biomass igua, 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 asparagus 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 a special-purpose canning method for game with a garnish and steam sauce involves preparing recipe ingredients, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 biomass micromycete Mortierella mi nutissima, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on top Passing in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of the biomass of micromycete Mortierella ve rticillata, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on top , Passing wheat flour in ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hy grophila, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 the biomass of micromycete Mortierella po lycephala, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 micromycete biomass Mortierella gl obalpina, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus 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 micromycete biomass Mortierella in dohii, 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 asparagus 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.

The same result is achieved by the fact that the method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 micromycete biomass Mortierella se pedonioides, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 micromycete biomass Mortierella li gnicola, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on top , Passing wheat flour in ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromycete biomass Mortierella hu milis, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 micromycete biomass Mortierella al liaceae, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on top Passing in wheat flour ghee, mixing the listed components with bone broth, white dry wine, common salt, citric acid and CO ₂ extracts of micromycete biomass Mortierella st rangulata, 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 asparagus 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.

The same result is achieved by the fact that the method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus 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 micromycete biomass Mortierella pu silla, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus 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 micromycete biomass Mortierella gr acilis, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 micromycete biomass Mortierella gl obulifera, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 micromycete biomass Mortierella je nkinii, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on top Passing wheat butter in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of the biomass of micromycete Mortierella di chotoma, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 micromycete biomass Mortierella sc lerotiella, 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 asparagus 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 a special-purpose canning method for game with a garnish and steam sauce involves preparing recipe ingredients, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus 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 micromycete biomass Mortierella zy chae, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 the biomass of micromycete Mortierella ma rburgensis, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus 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 micromycete biomass Mortierella be ljakovae, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 biomass micromycete Mortierella sa rnyensis, 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 asparagus 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 a special-purpose canning method for game with a garnish and steam sauce involves preparing recipe ingredients, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 biomass micromycete Mortierella ni grescens, 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 asparagus 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 a special-purpose canning method for game with a garnish and steam sauce involves preparing recipe ingredients, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 micromycete biomass Mortierella ge mmifera, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on top Passing 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 re ticulata, 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 asparagus 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 a special-purpose canning method for game with a garnish and steam sauce involves preparing recipe ingredients, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 Mortierella pa micromycete biomass rvispora, 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 asparagus 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 method for the manufacture of preserves for game with a garnish and steam sauce for special purposes involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus 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 micromycete biomass Mortierella pu lchella, 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 asparagus 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 a special-purpose canning method for game with a garnish and steam sauce involves preparing recipe ingredients, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 micromycete biomass Mortierella ga msii, 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 asparagus 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 a special-purpose canning method for game with a garnish and steam sauce involves preparing recipe ingredients, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on top Passing wheat butter in ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromycete biomass Mortierella sp inosa, 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 asparagus 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 a special-purpose canning method for game with a garnish and steam sauce involves preparing recipe ingredients, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on 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 the biomass of micromycete Mortierella na ntahalensis, 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 asparagus 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 a special-purpose canning method for game with a garnish and steam sauce involves preparing recipe ingredients, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on top Passing wheat butter in ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromycete biomass Mortierella sp inosa var.sterilis, bitter 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 asparagus 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 asparagus 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 of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 obtained impurity 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 2. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 obtained from esi 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 3. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 the resulting cm B 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 4. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 of micromycete Pythium irregulare, black pepper and bay leaf, packaging obtained with Mesi 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 5. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 the resulting cm B 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 6. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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, packaging obtained with Mesi 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 7. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 Saprolegnia parasitica, black pepper and leafs, packing Preparation 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 8. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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, packaging obtained with Mesi 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 9. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on top, passing wheat flour in melted butter, 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, packaging obtained mixtures 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 10. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus 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 bainieri, black pepper and bay leaf, packaging obtained mixtures 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 11. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 obtained impurity 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 12. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a spinning top, chopping 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 minutissima, black pepper and leafs, packing Preparation th mixture 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 13. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding asparagus and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packaging obtained oh 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 14. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus 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 hygrophila, black pepper and bay leaf, packaging obtained mixtures 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 15. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus 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 polycephala, black pepper and leafs, packing Preparation th mixture 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 16. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping pheasant pulp on top, passing wheat flour in melted butter, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packaging obtained th 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 17. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 indohii, black pepper and bay leaf, packaging obtained mixtures 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 18. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 sepedonioides, 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 19. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, grinding pheasant pulp on top, passing wheat flour in melted butter, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing Preparation 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 20. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus 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, packaging obtained mixtures 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 21. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding asparagus and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing Preparation 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 22. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 strangulata, black pepper and leafs, packing Preparation th mixture 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 23. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus 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, packaging obtained mixtures 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 24. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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, and black pepper leafs, packing obtained impurity 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 25. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on the top, chopping pheasant pulp on top, stirring 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 globulifera, black pepper and leafs, packing Preparation th mixture 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 26. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 jenkinii, black pepper and bay leaf, packaging obtained mixtures 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 27. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on the top, chopping pheasant pulp on top, stirring 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 dichotoma, black pepper and leafs, packing Preparation 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 28. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a spinning top, chopping 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 sclerotiella, black pepper and bay leaf, packaging obtained th 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 29. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 obtained impurity 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 30. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus 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 marburgensis, black pepper and bay leaf, packaging obtained oh 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 31. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on the top, chopping 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 beljakovae, black pepper and bay leaf, packaging obtained th 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 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 32. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 sarnyensis, black pepper and bay leaf, packaging obtained th mixture in aluminum tubes at the following component consumption, wt.h:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 asparagus 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 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 33. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a spinning top, chopping 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 nigrescens, black pepper and bay leaf, packaging obtained th 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 asparagus 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 nigrescens 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 34. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 gemmifera, black pepper and leafs, packing Preparation 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 asparagus 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 gemmifera, 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 35. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 reticulata, black pepper and bay leaf, packaging obtained th 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 asparagus 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 reticulata, 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 36. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on the top, chopping 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 parvispora, black pepper and bay leaf, packaging obtained th 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 asparagus 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 parvispora 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 37. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on the top, chopping 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 pulchella, black pepper and leafs, packing Preparation 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 asparagus 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 pulchella 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 38. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping pheasant pulp on top, stirring 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 obtained from esi 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 asparagus 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 gamsii 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 39. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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, packaging obtained mixtures 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 asparagus 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 spinosa 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 40. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus and greens on a top, chopping 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 nantahalensis, 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 asparagus 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 nantahalensis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 41. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping asparagus 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 var.sterilis, 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 asparagus 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 spinosa var.sterilis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization.