RU2348308C1 - "rabbit meat with garnish and red basic sauce" special-purpose preserve preparation method (versions) - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: proposed space meals characterised by increased digestibility as compared to similar pre-cooked foods are prepared as follows: carrots, white vegetables and onions are cut, sautéed in melted butter and strained; fresh green peas and green vegetables are frozen; rabbit meat is minced; wheat flour is sautéed in melted butter. The above-mentioned ingredients are mixed with bone broth, tomato paste, sugar, culinary salt and CO₂-extracts of the specified species myxomycetes biomass, hot black pepper and laurel lea. 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 rabbit with a side dish and red main sauce", which includes preparing the recipe, cutting white roots and onions, pouring rabbit with hot water, boiling, removing foam, adding white roots, onions, table salt, black pepper and bay leaf, cooking under the lid with a slight boil until tender, separating the rabbit, chopping it, garnishing with boiled green peas, watering with red main sauce and decorating with greens Acquiring a ready dish (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 canned rabbit production method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas in a top and greens, grinding rabbit meat on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding on top of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding on top of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding on top of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella hygrophila CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding on top of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding on top of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella pusilla 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Micromycete Mortierella gracilis 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella globulifera 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella jenkinii 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella dichotoma 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella sclerotiella CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella zychae 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Micromycete Mortierella marburgensis 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella beljakovae 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Micromycete Mortierella sarnyensis 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella nigrescens 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella gemmifera 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella reticulata 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella parvispora 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella pulchella 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella gamsii 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella spinosa 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Micromycete Mortierella nantahalensis 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 method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green grain on the top peas and greens, grinding tops of rabbit meat, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt 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:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO ₂ -extract of biomass micromycete 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 carrots, white roots and onions are chopped, sautéed in ghee and wiped. Prepared fresh grain of green peas and greens are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared rabbit meat is ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of one of the biomass of black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except bone broth is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of a rabbit corresponds to the use of carcasses of category I, and the maximum corresponds to the use of carcasses of category II. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to an experimental product, regardless of the choice of a CO ₂ extract of micromycete biomass from the 12 · 410 ⁴ provided for by the process variants and for the control 7 · 910 ^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, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and la a blank sheet, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 2. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping rabbit meat on a spinning top, sautéing in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium coloratum, black pepper and lava a flat sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 3. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping rabbit meat on a spinning top, sautéing in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium gracile, bitter pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 4. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and la rovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping rabbit meat on a spinning top, sautéing in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium ultimum, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 6. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and la rovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping rabbit meat on a spinning top, sautéing in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black bitter pepper and Avrova sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 8. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and la rovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and l vrovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and l avrov sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 11. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and la a blank sheet, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black bitter pepper leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella verticillata micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella hygrophila CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping rabbit meat on a spinning top, sautéing in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and l vrovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 18. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black bitter pepper and Avrova sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and l vrovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping rabbit meat on a spinning top, sautéing in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black bitter pepper and Avrova sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 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. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and l vrovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella pusilla 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. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and l avrov sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Micromycete Mortierella gracilis 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. 25. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella globulifera 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. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping rabbit meat on a spinning top, sautéing in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and l avrov sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella jenkinii 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. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping rabbit meat on a spinning top, sautéing in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black bitter pepper and Avrova sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella dichotoma 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. 28. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black bitter pepper leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella sclerotiella CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping rabbit meat on a spinning top, sautéing in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella zychae, black pepper and la a blank sheet, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella zychae 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. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black bitter pepper leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Micromycete Mortierella marburgensis 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. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella beljakovae 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. 32. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black bitter pepper leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Micromycete Mortierella sarnyensis 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. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella nigrescens 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. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black bitter pepper and Avrova sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella gemmifera 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. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella reticulata 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. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella parvispora 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. 37. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping rabbit meat on a spinning top, sautéing in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black bitter pepper and Avrova sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella pulchella 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. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and la a blank sheet, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella gamsii 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. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted oil, wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and l vrovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Mortierella spinosa 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. 40. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Micromycete Mortierella nantahalensis 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. 41. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping fresh green peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in melted wheat flour oil, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO ₂ -extract of biomass micromycete 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.