RU2349221C1 - Preserve production process: "kregan with dried apricots" of special purpose (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: canned food is cooked by potatoes, raw onions, sweet pepper and tomatoes cutting, blanching and mincing, dried apricots blanching and mincing, french beans and parsley leaves freezing and mincing, mutton cutting and mincing. The above mentioned components are mixed with bone broth, table salt and CO₂ extracts of specified micromitset biomass and black pepper. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: production of canned food with increased assimilability compared to similar culinary dish.

41 cl

Description

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

A known method of producing a culinary dish "Cregan with dried apricots", which includes the preparation of recipe components, cutting potatoes, onions, vegetable peppers, tomatoes, lamb, dried apricots and parsley, sequential laying in portioned dishes potatoes, onions, vegetable peppers, tomatoes, sugar beans, lamb and dried apricots, sprinkling with salt and pepper, pouring with drinking water, stewing until cooked and sprinkling with parsley to get the finished dish (L. Golunova, Collection of recipes for dishes and culinary products th neighboring countries -. SPb .: Profession, 2001 s.125-126).

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 “Cregan with dried apricots” production method involves preparing the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on top, freezing and chopping on top sugar beans and parsley, cutting and grinding on a mutton top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium catenula tum and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of Pythium color micromycete biomass atum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping sugar gyroscope beans and parsley, cutting and grinding to mutton gyroscope, mixing these components with the bone broth, sodium merge CO ₂ extract of biomass mikromitcetami Pythium gracil e and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping top of sugar bean and parsley, cutting and grinding on a top of lamb, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium irreg ulare and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping top of sugar bean and parsley, cutting and chopping lamb on top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of Pythium ultim micromycete biomass um and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping top of sugar bean and parsley, cutting and chopping lamb on top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of Pythium insid micromycete biomass iosum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia p arasitica and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of micromycete biomass Mortierella a lpina and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella e longata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella b ainieri and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella e xigua and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella m inutissima and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella v erticillata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella h ygrophila and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella p olycephala and black pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella g lobalpina and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella i ndohii and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella s epedonioides and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella l ignicola and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella h umilis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of micromycete biomass Mortierella a lliaceae and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella s trangulata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping sugar gyroscope beans and parsley, cutting and grinding to mutton gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella p usilla and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella g racilis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping sugar gyroscope beans and parsley, cutting and grinding to mutton gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella g lobulifera and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella j enkinii and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella d ichotoma and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella z ychae and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella m arburgensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella b eljakovae and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella n igrescens and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella g emmifera and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight;

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella r eticulata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella p arvispora and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella p ulchella and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella g amsii and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella s pinosa and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 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 canned “Cregan with dried apricots” production method involves preparing recipe components, cutting, blanching and chopping potatoes, onions, vegetable pepper and tomatoes, blanching and chopping dried apricots on top, freezing and chopping a top of sugar bean and parsley, cutting and chopping mutton on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella s pinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 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 potatoes, onions, vegetable peppers and tomatoes are cut, blanched and chopped in a spinning top. Prepared dried apricots are blanched and ground in a spinning top. Prepared sugar beans and parsley are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared lamb chop.

The listed components are mixed with bone broth, sodium chloride and CO ₂ extracts from one of the biomass and black bitter pepper 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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 biomass of micromycete from the options provided by the method, 12.6 · 10 ⁴ and for the control product 7.8 · 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on a top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum and black bitter pepper, packing of the obtained cm eat in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on a top, freezing and chopping sugar beans and parsley greens on a spinning top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium coloratum and black bitter pepper, packing the resulting mixture si in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on a top, freezing and chopping sugar beans and parsley greens on a spinning top, cutting and grinding mutton on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile and black pepper, packing of the obtained mixture si in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens on the top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of Pythium ultimum micromycete biomass and black bitter pepper, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens on the top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black bitter pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on a top, freezing and chopping sugar beans and parsley greens on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens on the top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens on the top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and Ovine gyroscope grinding, mixing the listed ingredients with bone broth, table salt and CO ₂ extracts of biomass and micromycetes Mortierella hygrophila black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens on the top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on a top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens on the top, cutting and grinding mutton on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on a top, freezing and chopping sugar beans and parsley greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on a top, freezing and chopping sugar beans and parsley greens on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 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, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packaging obtained th mixture in aluminum tubes at the following flow rate of components, wt.h:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on a top, freezing and chopping sugar beans and parsley greens on a spinning top, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000,
sealing and sterilization. 27. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens on the top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens on the top, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 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, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 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, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 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, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 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 recipes, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on a top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and Ovine gyroscope grinding, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of black bitter pepper 0.015 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 chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packaging obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of black bitter pepper 0.015 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 the recipe components, cutting, blanching and chopping potatoes, onions, vegetable peppers and tomatoes, blanching and chopping dried apricots on the top, freezing and chopping sugar beans and parsley greens, cutting and grinding mutton on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 349.9-382.96 potatoes 290.91-306.82 onion 66.48-67.33 vegetable pepper 71.88 tomatoes 127.95 sugar bean 125 dried apricots 68.18 parsley 14.2 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black bitter pepper 0.015 bone broth before the release of the target product 1000,
sealing and sterilization.