RU2348184C1 - Method of production of preserved food "rabbit with side dish and red main sauce" of special purpose (versions) - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: production method of special purposed preserves stipulates preparation of receipt components, cutting, browning in melted butter and straining of carrot, white roots and raw onion, freezing and shredding of string bean and herbs, shredding of rabbit meat, browning in melted butter of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO₂-biomass extracts of specified micromycete, black pepper and laurel leaf, packing of the received mix in the aluminium tubes, hermetic sealing and sterilisation.

EFFECT: new preserved food for space meals has higher assimilability 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 developing a culinary dish "Boiled rabbit with a side dish and red main sauce", which includes preparing the recipe, cutting white roots and onions, pouring rabbit with hot water, bringing to a boil, removing foam, adding white roots, onions, table salt, black pepper and bay leaf, boiling under the lid with a slight boil until tender, separating the rabbit, chopping it, garnishing with boiled green beans, watering with red main sauce and decorating with greens and p radiation of the finished dish (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, s.309-310).

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

This result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens , grinding for gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass of micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella alliaceae, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella strangulate, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulate 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella sarnyensis, black pepper bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass of micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens, grinding tops of rabbit meat, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, table salt and a CO ₂ extract mi biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots, white roots and onions are chopped, sautéed in ghee and wiped. Prepared green beans and greens are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared rabbit meat is ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of a CO ₂ extract of micromycete biomass from the process variants provided for, 12.4 · 10 ⁴ and for the control 7.9 · 10 ^4, respectively.

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

Claims (41)

1. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat butter with melted butter flour, mixing the listed ingredients with bone soup, tomato paste and sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 2. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat wheat ghee, flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens in a spinning top, grinding rabbit meat in a spinning top, sautéing in wheat ghee, flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium grade, black pepper and leafs, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium grade 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat wheat ghee, flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaf, f Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat wheat ghee, flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 6. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on top, grinding rabbit meat on top, sautéing in wheat ghee flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black pepper and bay leaf, f Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat butter with melted butter flour, mixing the listed components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth 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, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat butter with melted butter flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, f Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat butter with melted butter flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth 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, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat butter with melted butter flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat wheat ghee, flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth 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, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat butter with melted butter flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, straining in wheat melted butter flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth 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, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat wheat ghee, flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens in a spinning top, grinding rabbit meat in a spinning top, sautéing in wheat ghee flour, mixing the listed components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat butter with melted butter flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth 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, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat butter with melted butter flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat wheat ghee flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 19. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat wheat ghee, flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth 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, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on top, grinding rabbit meat on top, sautéing in wheat ghee flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat wheat ghee, flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth 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, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat wheat ghee, flour, mixing the listed components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 23. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat wheat ghee, flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth 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, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat butter with melted butter flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 25. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat wheat ghee, flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 26. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat wheat ghee, flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 27. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat wheat ghee, flour, mixing the listed components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth 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, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat wheat ghee, flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and bay foxes and, filling the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 29. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat wheat ghee, flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens in a spinning top, grinding rabbit meat in a spinning top, and straining in wheat ghee, flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and bay foxes and, filling the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 31. A method for producing canned food for special purposes, which includes preparing prescription ingredients, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat wheat ghee, flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 32. A method for producing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat wheat with melted butter flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 33. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on top, grinding rabbit meat on top, sautéing wheat ghee, flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 34. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat wheat ghee, flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth 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, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat wheat ghee, flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth 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, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat wheat with melted butter flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 37. A method for producing canned food for special purposes, which includes preparing recipes, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat wheat ghee, flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth 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, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat flour with melted butter flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 39. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, straining in wheat ghee, flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 40. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat butter in melted butter flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and laurel fox that, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth 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, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping green beans and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing wheat wheat ghee, flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green beans 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization.