RU2348251C1 - 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; fresh green 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 producing a culinary dish "Boiled game with a side dish 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 green peas, pouring with steam sauce and decorating with greens to get the finished bl Yes (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, s.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 special-purpose canning game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on the top, grinding them on top pheasant pulp, wheat flour melted in butter, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ biomass extracts sir micromycete Pythium catenulatum, 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Pythium catenulatum 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pheasant 858,371 melted butter 58,751 white roots 25-25,411 onion 26.13-26.47 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Pythium coloratum 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Pythium gracile 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Pythium irregulare 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.

The same result is achieved by the fact that the special-purpose canning game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, chopping gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Pythium ultimum 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Pythium insidiosum 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Micromycete Saprolegnia parasitica 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella alpha, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Micromycete Mortierella alpha 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Micromycete Mortierella elongata 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Mortierella bainieri 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Mortierella exigua 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Mortierella minutissima 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.

The same result is achieved by the fact that the special-purpose canning game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, chopping gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting 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 green pea 545 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.

The same result is achieved by the fact that the special-purpose canning game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, chopping gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting 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 green pea 545 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 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 game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Mortierella polycephala 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Mortierella globalpina 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.

The same result is achieved by the fact that the special-purpose canning game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, chopping gyroscope pulp pheasant, a sautéing ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Mortierella indohii 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Mortierella sepedonioides 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Mortierella lignicola 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy micromycetes Mortierella humilis, black pepper and leafs, packing the resulting 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 green pea 545 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Mortierella alliaceae 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Micromycete Mortierella strangulata 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting 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 green pea 545 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon kirlota 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting 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 green pea 545 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting 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 green pea 545 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting 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 green pea 545 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting 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 green pea 545 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 CO _{2 -} black pepper 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 game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting 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 green pea 545 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 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 game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting 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 green pea 545 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting 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 green pea 545 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting 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 green pea 545 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting 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 green pea 545 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.

The same result is achieved by the fact that the special-purpose game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting 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 green pea 545 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 game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting 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 green pea 545 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 game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting 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 green pea 545 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 game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting 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 green pea 545 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 game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting 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 green pea 545 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 game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting 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 green pea 545 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 game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting 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 green pea 545 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 game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting 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 green pea 545 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 game production method “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding them on gyroscope pulp pheasant sautéing in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts biome ssy Mikromitcety 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 green pea 545 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 fresh grain of green 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping pheasant pulp on a top, stirring 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 catenulatum, black pepper and laurel fox that, 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 green pea 545 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 CO _{2 -} black pepper 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping pheasant pulp on a top, stirring 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 coloratum, black pepper and bay leaf a, 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 green pea 545 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping pheasant pulp on a top, stirring wheat flour in ghee, mixing of the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of biomass of micromycete Pythium gracile, 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 green pea 545 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 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black bitter pepper and whether laurel one packing the resulting 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 green pea 545 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 CO _{2 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping pheasant pulp on a top, stirring wheat flour in ghee, mixing the listed components with bone broth, white dry wine, salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium ultimum, 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 green pea 545 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 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black bitter pepper and whether laurel one packing the resulting 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 green pea 545 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 -} black pepper 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and laurel ISTA, packing the resulting 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 green pea 545 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. 8. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and bay foxes and, filling the resulting 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 green pea 545 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 -} black pepper 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping pheasant pulp on a top, stirring wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black bitter pepper and whether laurel one packing the resulting 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 green pea 545 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 bainieri, black pepper and laurel l ista, 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 green pea 545 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. 11. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 exigua, black pepper and laurel fox that, 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 green pea 545 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 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green 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 laurel sheet, 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 green pea 545 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 CO _{2 -} black pepper 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 verticillata, black pepper and laurel sheet, 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 green pea 545 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. 14. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 hygrophila, black pepper and laurel l ista, 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 green pea 545 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 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping pheasant pulp on a top, stirring wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and laurel ISTA, packing the resulting 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 green pea 545 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 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 globalpina, black pepper and laurel sheet, 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 green pea 545 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 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black bitter pepper and whether laurel one packing the resulting 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 green pea 545 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 sepedonioides, black pepper and laurel sheet, 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 green pea 545 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 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and bay l hundred, packing the resulting 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 green pea 545 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 CO _{2 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and bay l hundred, packing the resulting 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 green pea 545 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 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and laurel ISTA, packing the resulting 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 green pea 545 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 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 strangulata, black pepper and laurel sheet, 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 green pea 545 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. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black bitter pepper and whether laurel one packing the resulting 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 green pea 545 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 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping pheasant pulp on a top, stirring 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 gracilis, black pepper and laurel l ista, 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 green pea 545 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 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green peas 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 globulifera, black pepper and laurel sheet, 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 green pea 545 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 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green peas and greens on a top, chopping pheasant pulp on top, stirring 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 laurel l ista, 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 green pea 545 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 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and laurel ISTA, packing the resulting 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 green pea 545 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green 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 sclerotiella, black pepper and laurel sheet, 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 green pea 545 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 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 zychae, black pepper and laurel one hundred, 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 green pea 545 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 marburgensis, black pepper and laurel sheet, 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 green pea 545 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 beljakovae, black pepper and laurel l ista, 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 green pea 545 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green 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 sarnyensis, black pepper and laurel sheet, 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 green pea 545 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 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green 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 nigrescens, black pepper and laurel sheet, 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 green pea 545 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 CO _{2 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and bay l hundred, packing the resulting 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 green pea 545 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green peas 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 reticulata, black pepper and laurel l ista, 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 green pea 545 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 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 parvispora, black pepper and laurel sheet, 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 green pea 545 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 -} black pepper 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and laurel ISTA, packing the resulting 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 green pea 545 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 CO _{2 -} black pepper extract 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 gamsii, black pepper and laurel one hundred, 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 green pea 545 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and chopping fresh green peas and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing these components to bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and bay l hundred, packing the resulting 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 green pea 545 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 nantahalensis, black pepper and laurel sheet, 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 green pea 545 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 the production of canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding fresh green 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 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 green pea 545 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.