RU2349107C1 - Method of production of preserved food "wild fowl with side dish and steamed sauce" of special purpose (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to food industry and biotechnology. New canned food for space feeding is cooked as follows: white roots and raw onions are sliced, blanched and strained; sugar beans and herbs are frozen; pheasant meat is minced; wheat flour is sautéed in melted butter. The above-mentioned ingredients are mixed with bone broth, white dry wine, culinary salt, citric acid and CO₂-extracts of the specified myxomycetes species biomass, hot black pepper and laurel leaf. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: obtaining canned food with improved digestibility as compared to a similar dish.

41 cl

Description

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

A known method of preparing a culinary dish "Boiled game with a garnish and steam sauce", which includes preparing the recipe, cutting white roots and onions, pouring pheasant with hot water, boiling, removing foam, adding white roots, onions, salt, pepper black bitter and bay leaves, cooking under the lid with a slight boil until tender, separating the pheasant, chopping it, garnishing with boiled sugar beans, steaming with steam sauce and decorating with greens to get the finished b Yuda (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 special-purpose preparation method for canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a spinning top, grinding pulp on top pheasant sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromits that Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Pythium insidiosum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, wt.h:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella alpina, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella elongata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella globalpina, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella indohii, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella strangulate 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 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 special-purpose preparation of canned game “Game with Garnish and Steam Sauce” involves preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a top, grinding pheasant pulp on a top , sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromits that Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella zychae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 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 special-purpose preparation of canned game “Game with Garnish and Steam Sauce” involves preparing the recipe components, cutting, blanching and rubbing the white roots and onions, freezing and grinding sugar beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight;

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 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 special-purpose canned game “Game with Garnish and Steam Sauce” involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, freezing and chopping the beans and greens on the top, grinding the pulp on top pheasant, straining in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of micromyce biomass eta Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 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 white roots and onions are chopped, blanched and wiped. Prepared sugar beans and greens are subjected to freezing, preferably slow, and crushed in a spinning top. The prepared pulp of a pheasant is ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except bone broth is given taking into account the norms of waste and losses of each type of raw material. 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 preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, for packing Scientists mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 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 preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a spinning top, grinding pheasant pulp on a top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing according to radiated mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a spinning top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium insidiosum, black pepper and bay leaf, packing according to radiated mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, salt, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing according to radiated mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing etc. the mixture obtained in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing Acquiring mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, for packing Scientists mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing Acquiring mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, Filling the obtained mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing Acquiring mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing Acquiring mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 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 preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 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 preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar bean and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, white dry wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, Filling the obtained mixture into aluminum tubes with the following flow components pbw .:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar beans and greens on a top, grinding pheasant pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar bean 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization.