RU2291626C1 - Method for manufacturing canned food "meat with honey" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing meat-vegetable canned food for cosmic nutrition. The suggested variants of the method deal with preparing the formula components, cutting the beef and its reduction upon a roller; onions and garlic should be cut, heated in melted butter and reduced upon a roller; the carrots should be blanched and reduced, the cabbage should be copped, frozen and reduced. Reduction procedures should be fulfilled upon a roller. The above-mentioned components should be mixed with sugar, honey, common salt, a CO₂-extract of the biomass of the preset type of micromycete, hot black pepper and bone broth. The mixture obtained should be packed into aluminum tubes followed by their sealing and sterilization. The innovation enables to manufacture canned food for cosmic nutrition being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

Description

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

A known method of producing a culinary dish "Meat with honey", which involves preparing the recipe components, cutting and sautéing onions and garlic in animal fat, mixing them with sugar, bitter black pepper, salt and drinking water and cooking for 5-10 minutes with getting the sauce, cutting the beef, mixing it with the sauce and stewing for 1-1.5 hours, adding honey 3-5 minutes before the end of the stewing, cutting carrots, chopping fresh white cabbage, mixing and adding them to drinking water with the addition of fat and forms tion dishes of meat, vegetables and sauce (Collection of recipes of dishes and culinary products of peoples of Russia - St .; ProFIX Pb, 2003, s.323-324, 355).

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 variants of the proposed method, which include preparing the recipe components, cutting beef and chopping it in a top, cutting, sautéing in melted butter and chopping onions and garlic on a top, blanching carrots and chopping it on a top, chopping fresh white cabbage, its freezing and grinding in a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extract of biomass micromycete, bitter black pepper and bone broth, packaging the resulting mixture in aluminum tubes, their sealing and sterilization.

The resulting mixture contains components at the following flow rate, parts by weight:

beef 864 onion 120-121.5 garlic 32 melted butter 40 carrot 258.2-264.8 White cabbage 258.2 honey 12 salt 11.6 sugar 8 CO ₂ biomass extract micromycete 0.002 black pepper 0.8 bone broth before the release of the target   product 1000

According to the options presented for consideration, CO ₂ extracts of micromycetes of the following species are used: Pythium catenulatum, Pythium coloratum, P. gracile, P. irregulare, P. ultimum, P. insidiosum, Saprolegnia parasitica, Mortierella alpina, Mortierella elongata, M. bainieri, M .exigua, M. minutissima, M. verticillata, M. hugrophila, M. polycephala, M. globalpina, M. indohii, M. sepedonioides, M. lignicola, M. humilis, M. alliaceae, M. strangulate, M. pusilla , M. gracilis, M. globulifera, M. jenkinii, M. dichotoma, M. sclerotiella, M. zychae, M. marburgensis, M. beljakovae, M. sarnyensis, M. nigrescens, M. gemmifera, M. reticulata, M .parvispora, M. pulchella, M. gamsii, M. spinosa, M. nantahalensis, M. spinosa var. sterilis.

The method is as follows.

Prescription components are prepared according to traditional technology. Prepared beef is cut and ground in a spinning top. Carrots are blanched and ground in a spinning top. Onions and garlic are chopped, sautéed in ghee and chopped in a spinning top. Fresh white cabbage is chopped, frozen, preferably slow, and ground in a spinning top. Further, the listed components are mixed with sugar, honey, verified salt, a CO ₂ -extract of one of the biomass prescribed by the invention, bitter black pepper and bone broth, and the resulting mixture is Packed in aluminum tubes at the above component consumption. The tubes are sealed and sterilized to obtain the desired product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs given in the form of intervals cover their possible change depending on the shelf life of the 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.

The assimilation of the canned food obtained according to the proposed methods and the culinary dish according to the analogue is carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility is estimated by the number of ciliates in 1 cm ^{3 of the} product. It amounts to 7.6 · 10 ⁴ for the experimental product, regardless of the choice of the CO ₂ -extract of the micromycete biomass from the process variants provided, and for the control product 11.4 · 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, which provides for the preparation of prescription components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Pythium catenulatum, bitter black pepper and bone broth, packing the resulting mixture at al minievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 2. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it in a top, cutting, sautéing in melted butter and chopping onion and garlic on a top, blanching carrots and chopping it in a top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Pythium coloratum, bitter black pepper and bone broth, packing the resultant mixture in alum and Magnesium tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 3. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Pythium gracile, bitter black pepper and bone broth, packing the resultant mixture in alum and Magnesium tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 4. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it in a top, cutting, sautéing in melted butter and chopping onions and garlic on a top, blanching carrots and chopping it in a top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of the biomass of micromycete Pythium irregulare, bitter black pepper and bone broth, packing the resulting mixture in aluminum mini tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 5. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Pythium ultimum, bitter black pepper and bone broth, packing the resultant mixture in alum ievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 6. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onions and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, bitter black pepper and bone broth, packing the resulting mixture in aluminum mini tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 7. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, СО ₂ -extracts of biomass of micromycete Saprolegnia parasitica, bitter black pepper and bone broth, packing the resulting mixture in a aluminum tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 8. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the above components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella alpina, bitter black pepper and bone broth, packing the resulting mixture in aluminum mini tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 9. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella elongata, bitter black pepper and bone broth, packing the resulting mixture in aluminum mini tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 10. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Mortierella bainieri, bitter black pepper and bone broth, packing the resulting mixture at al minievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 11. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Mortierella exigua, bitter black pepper and bone broth, packing the resulting mixture into alu inievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 12. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onions and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella minutissima, bitter black pepper and bone broth, packing the resulting mixture in a aluminum tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 13. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Mortierella verticillata, bitter black pepper and bone broth, packing the resulting mixture into lyuminievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 14. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Mortierella hygrophila, bitter black pepper and bone broth, packing the resulting mixture into lyuminievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 15. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it in a top, cutting, sautéing in melted butter and chopping onion and garlic on a top, blanching carrots and chopping it in a top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella polycephala, bitter black pepper and bone broth, packing the resulting mixture in a aluminum tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 16. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onions and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Mortierella globalpina, bitter black pepper and bone broth, packing the resulting mixture into lyuminievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 17. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it in a top, cutting, sautéing in melted butter and chopping onion and garlic on a top, blanching carrots and chopping it in a top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella indohii, bitter black pepper and bone broth, packing the resulting mixture in aluminum mini tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 18. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onions and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the above components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, bitter black pepper and bone broth, packing the resulting mixture in aluminum tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 19. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onions and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella lignicola, bitter black pepper and bone broth, packing the mixture in al yuminium tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 20. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella humilis, bitter black pepper and bone broth, packing the resulting mixture in aluminum mini tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 21. Method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onions and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter black pepper and bone broth, packing the mixture in al yuminium tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 22. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it in a top, cutting, sautéing in melted butter and chopping onions and garlic on a top, blanching carrots and chopping it in a top, chopping fresh cabbage, freezing and freezing it grinding in a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella strangulata, bitter black pepper and bone broth, packing the resulting mixture in a aluminum tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 23. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella pusilla, bitter black pepper and bone broth, packing the mixture in al yuminium tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target . product 1000 24. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Mortierella gracilis, bitter black pepper and bone broth, packing the resulting mixture at al minievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter, 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 25. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it in a top, cutting, sautéing in melted butter and chopping onion and garlic on a top, blanching carrots and chopping it in a top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella globulifera, bitter black pepper and bone broth, packing the resulting mixture in aluminum tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 26. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh white cabbage, freezing and grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Mortierella jenkinii, bitter black pepper and bone broth, packing the resulting mixture into a yuminievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 27. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it in a top, cutting, sautéing in melted butter and chopping onions and garlic on a top, blanching carrots and chopping it in a top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the above components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella dichotoma, bitter black pepper and bone broth, packing the mixture in al yuminium tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 28. Method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, fallen salt, СО ₂ -extracts of biomass of micromycete Mortierella sclerotiella, bitter black pepper and bone broth, packing the resulting mixture in aluminum tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 29. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it in a top, cutting, passing in melted butter and chopping onion and garlic on a top, blanching carrots and chopping it in a top, chopping fresh white cabbage, freezing it and grinding by a top, mixing the above components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella zychae, bitter black pepper and bone broth, packing the resulting mixture in aluminum mini tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 30. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onions and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, fallen salt, CO ₂ -extracts of biomass micromycete Mortierella marburgensis, bitter black pepper and bone broth, packing the resulting mixture in aluminum tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 Frozen White Cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 31. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onions and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Mortierella beljakovae, bitter black pepper and bone broth, packing the resulting mixture into lyuminievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 32. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it in a top, cutting, sautéing in melted butter and chopping onion in a meadow and garlic, blanching carrots and chopping it in a top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis, bitter black pepper and bone broth, packing the resulting mixture into lyuminievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 33. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onions and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Mortierella nigrescens, bitter black pepper and bone broth, packing the resulting mixture into a yuminievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 34. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella gemmifera, bitter black pepper and bone broth, packing the mixture in al yuminium tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 35. Method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Mortierella reticulata, bitter black pepper and bone broth, packing the resulting mixture into lyuminievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 36. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Mortierella parvispora, bitter black pepper and bone broth, packing the resulting mixture into lyuminievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 37. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh white cabbage, freezing and grinding in a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella pulchella, bitter black pepper and bone broth, packing the mixture in al yuminium tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 38. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onions and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding at gyroscope, mixing these components with sugar, honey, salt, sodium, CO ₂ extract of biomass mikromitcetami Mortierella gamsii, bitter black pepper and bone broth, packing the resulting mixture at al minievye tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, mass parts .: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 39. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella spinosa, bitter black pepper and bone broth, packing the resulting mixture in aluminum mini tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 40. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onions and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, bitter black pepper and bone broth, packing the resulting mixture in aluminum tubes, their sealing and sterilization, while the resulting mixture contains components at their next flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000 41. A method for the production of canned food, which includes preparing the recipe components, cutting beef and chopping it on top, cutting, sautéing in melted butter and chopping onion and garlic on top, blanching carrots and chopping it on top, chopping fresh cabbage, freezing and freezing it grinding by a top, mixing the listed components with sugar, honey, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, bitter black pepper and bone broth, packaging the resulting mixture in aluminum tubes, sealing and sterilizing, while the resulting mixture contains components at the following flow rate, parts by weight: Beef 864 Onion 120-121.5 Garlic 32 Melted butter 40 Carrot 258.2-264.8 White cabbage 258.2 Honey 12 Salt 11.6 Sugar 8 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper 0.8 Bone broth Before the release of the target   product 1000