RU2342871C1 - Method of manufacturing special purposed canned food "daglanan goyun eti" (versions) - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: method of cans production involves preparing recipe components, cutting, frying in melted butter and mincing mutton and potatoes, cutting, sauteing in melted butter and mincing carrots, parsley roots, onions and garlic, blanching and mincing dried prunes, freezing and mincing runner beans and cilantro, mixing the above components with cherry plum puree, sugar, table salt and CO₂-extracts of the specified myxomycetes biomass and hot black pepper, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.

EFFECT: cans for space feeding are of increased digestibility.

41 cl

Description

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

There is a method of developing a culinary dish "Daglanan Goyun Eti", which includes cutting onions and garlic, cutting, beating, sprinkling with onions, garlic, salt and pepper, aging for 1-1.5 hours and frying under pressure in lamb melted fat , her garnish with fried potatoes, stewed carrots with prunes and boiled green beans and sprinkled with meat juice and "Garali" sauce to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p. 343).

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

This result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and CO ₂ -extracts of biomass micromycete Pythium catenulatum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Pythium coloratum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Pythium gracile and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Pythium ultimum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 lamb and potatoes are cut, fried in ghee and chopped in a spinning top. Prepared carrots, parsley root, onions and garlic are chopped, sautéed in ghee and chopped in a spinning top. Prepared prunes are blanched and ground in a spinning top. Prepared green beans and cilantro greens are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with cherry plum, sugar, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except plum puree is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of mutton corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of the CO ₂ extract of the biomass of the invention from the process options provided, 2.5 · 10 ⁵ and for the control product 2.1 · 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 producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on top of prunes, freezing and chopping green beans and cilantro on the top, mixing these components with cherry plum, sugar, sodium chloride and CO ₂ extracts of Pyt micromycete biomass hium catenulatum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on top of prunes, freezing and chopping green beans and cilantro on the top, mixing these components with cherry plum, sugar, sodium chloride and CO ₂ extracts of Pyt micromycete biomass hium coloratum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on top of prunes, freezing and chopping green beans and cilantro on the top, mixing these components with cherry plum, sugar, sodium chloride and CO ₂ extracts of Pyt micromycete biomass hium gracile and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on top of prunes, freezing and grinding on a top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ extracts of Pyt micromycete biomass hium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on top of prunes, freezing and chopping green beans and cilantro on the top, mixing these components with cherry plum, sugar, sodium chloride and CO ₂ extracts of Pyt micromycete biomass hium ultimum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, wt.h:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on top of prunes, freezing and grinding on a top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ extracts of Pyt micromycete biomass hium insidiosum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on top of prunes, freezing and chopping green beans and cilantro on the top, mixing these components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Sap micromycete biomass rolegnia parasitica and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum puree, sugar, sodium chloride and CO ₂ extracts of Moromic micromycete biomass tierella alpina and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ extracts of Mor micromycete biomass tierella elongata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella bainieri and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella exigua and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63,2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella minutissima and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release, the target product 1000,
sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a top, chopping, straining in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella verticillata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, wt.h:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 14. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella polycephala and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella globalpina and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 17. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella indohii and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella sepedonioides and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 20. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella humilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella strangulata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 23. A method for producing canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping mutton and potatoes on a top, chopping, sautéing in melted butter and chopping carrots, parsley, onions and garlic, blanching and. chopping prunes on top, freezing and chopping green beans and cilantro on top, mixing the listed ingredients with cherry plum, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packing the resulting mixture in aluminum tubes with the following components, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 24. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella gracilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 25. A method for producing canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping lamb and potatoes on top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella globulifera and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 26. A method for producing canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping lamb and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella dichotoma and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 28. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella zychae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella marburgensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 31. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella beljakovae and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 32. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella sarnyensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 33. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella nigrescens and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella gemmifera and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 35. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella reticulata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella parvispora and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 37. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella pulchella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella gamsii and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 39. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella spinosa and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella nantahalensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization. 41. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing the listed components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,
sealing and sterilization.