RU2342862C1 - Method of manufacturing special purposed canned food "meat with garnish" (versions) - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: cans are manufactured by freezing and mincing bunching onion, blanching and mincing beetroots and horseradish, cutting and mincing meat, mixing the above components with bone broth, sugar, table salt, citric acid and CO₂-extracts of the specified myxomycetes biomass, hot black pepper and bay leaves, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.

EFFECT: special purposed cans are of higher digestibility as compared to similar culinary dish.

41 cl

Description

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

There is a method of obtaining a culinary dish "Boiled meat with a side dish", which includes preparing the recipe components, cooking, cooling and cutting meat, garnishing it with green onions and pouring horseradish sauce to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for enterprises public catering. - St. Petersburg: ProfiKS, 2003, p. 60).

The technical result of the group of inventions is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into lyuminievye tubes at the following flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture Aluminum tubes at the following flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into lyuminievye tubes at the following flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture Aluminum tubes at the following flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpha, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture Aluminum tubes at the following flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing obtained CME and aluminum tubes with the following flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing of the obtained mixture si in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing obtained CME and aluminum tubes with the following flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixtures Aluminum tubes in the next flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixtures Aluminum tubes in the next flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing obtained CME and aluminum tubes with the following flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing obtained CME and aluminum tubes with the following flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixtures Aluminum tubes in the next flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing of the obtained mixture si in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture Aluminum tubes at the following flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing of the obtained mixture si in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ - black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on top of a meat, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beets and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beets and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixtures Aluminum tubes in the next flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beets and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beets and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beets and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixtures Aluminum tubes in the next flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, filling the resulting mixture, Aluminum tubes at the following flow components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beets and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beets and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beetroot and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 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 green onions are subjected to freezing, preferably quick, and chopped in a spinning top. Prepared beets and horseradish are blanched and chopped on a spinning top, Prepared meat is cut and chopped on a spinning top. The listed components are mixed with bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 543.48 kg per 1 ton of the target product. 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 micromycete from the options provided by the method, 2.5 · 10 ⁵ and for the control product 2 · 10 ^5, respectively.

Thus, the proposed group of inventions allows you to get new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (41)

1. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of the biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate product, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 2. A method of obtaining a canned food for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption s, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 3. A method of obtaining a canned food for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components wt.h:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 4. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following components of flow s, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 5. A method of obtaining a canned product for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption in, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 6. A method of obtaining a canned product for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following components of flow s, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 7. A method of obtaining a canned food for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 8. A method of obtaining a canned product for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following components of flow s, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 9. A method of producing a canned product for special purposes, which includes preparing prescription components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beets and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 10. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 11. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on top of beets and horseradish, cutting and grinding on top of meat, mixing the above components with bone broth, sugar, salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate product, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 12. A method of obtaining a canned product for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 13. A method of obtaining a canned product for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow rate Nentov, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 14. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components entov, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 15. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 16. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components entov, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 17. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 18. A method of obtaining a canned product for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow comp nents, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the output of the target product 1000,
sealing and sterilization. 19. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 20. A method of obtaining a canned product for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 21. A method of obtaining a canned food for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 22. A method of obtaining a canned food for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 23. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 24. A method of obtaining a canned product for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 25. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on top of beets and horseradish, cutting and grinding on top of meat, mixing the above components with bone broth, sugar, salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 26. A method of obtaining a canned product for special purposes, which includes the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 27. A method of producing a canned product for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beets and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 28. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow rate Nentov, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 29. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate product, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of black bitter pepper 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 30. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow rate Nentov, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 31. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate entov, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 32. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components entov, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 33. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components entov, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 34. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, in parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 35. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate entov, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 36. A method of obtaining a canned food for special purposes, which includes preparing recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beets and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components entov, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 37. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 38. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on a top of beets and horseradish, cutting and grinding on a top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate product, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 39. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 40. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, freezing and grinding on top of green onions, blanching and grinding on top of beets and horseradish, cutting and grinding on top of meat, mixing these components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow comp nents, parts by weight .:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization. 41. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beets and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization.