RU2349104C1 - Method of production of preserved food "rabbit with side dish and red main sauce" of special purpose (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: new canned food for space feeding is cooked as follows: carrots, white roots and onion are sliced, sautéed in melted butter and strained; sugar peas and herbs are frozen; rabbit meat is minced; wheat flour is sautéed in melted butter. The above-mentioned ingredients are mixed with bone broth, tomato paste, sugar, culinary salt 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 obtaining a culinary dish "Boiled rabbit with a side dish and red main sauce", which includes preparing the recipe components, cutting white roots and onions, pouring rabbit 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 sugar peas, watering with red main sauce and dressing with greens and a half cheniem ready meals (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 components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greens on the top , grinding on top of rabbit meat, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts biomass of micromycete Pythium catenulatum, bitter 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and biomass of micromycete Pythium coloratum, bitter 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and biomass 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in melted, the oil of wheat flour, the mixing of these components to bone broth, tomato paste, sugar, table salt, and the CO ₂ extract of and biomass mikromitcetami Mortierella sepedonioides, 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and biomass of micromycete Mortierella alliaceae, 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and biomass micromycete Mortierella strangulata, 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas 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 CO ₂ extracts and biomass of micromycete Mortierella sarnyensis, 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and biomass micromycete Mortierella gamsii, 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and biomass of 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 sugar peas 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 -} 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 canning method “Rabbit with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping sugar peas and greenery, grinding at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts and 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 sugar peas 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 -} 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 carrots, white roots and onions are chopped, sautéed in ghee and wiped. Prepared sugar peas and greens are subjected to freezing, preferably slow, and crushed 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 sugar peas and greens on a spinning top, grinding rabbit meat on 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 catenulatum, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on 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 coloratum, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on 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 gracile, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on a spinning 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 Pythium irregulare, black pepper and bay leaf, fa scoop of 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on 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 ultimum, 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 sugar peas 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 -} 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 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 sugar peas and greens on 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, table salt and CO ₂ -extracts of biomass micromycete Pythium insidiosum, black pepper and bay leaf, fa scoop of 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing in wheat ghee flour, mixing the above 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on 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 alpina, black pepper and bay leaf, fa scoop of 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 sugar peas 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 -} 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 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 sugar peas and greens on 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, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on 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 Mortierella bainieri, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on 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 Mortierella exigua, 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 sugar peas 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 -} 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 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 sugar peas and greens on 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, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on 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 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 sugar peas 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 -} 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 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 sugar peas and greens on a 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 hygrophila, 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 sugar peas 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 -} 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 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 sugar peas and greens on 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, table salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing in wheat ghee flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing in wheat ghee flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella indohii, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing in wheat ghee, flour, mixing the listed components with bone broth, tomato paste, sugar, table salt 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on a spinning 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 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing in wheat ghee flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella humilis, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing in wheat ghee flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on 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 strangulata, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing in 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, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on 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 Mortierella gracilis, 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 sugar peas 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 -} 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 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 sugar peas 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, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, 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 sugar peas 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 -} 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 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 sugar peas 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, salt and CO ₂ -extracts of biomass micromycete Mortierella jenkimi, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing in wheat ghee flour, mixing the above 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on a spinning top, 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 sclerotiella, 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 sugar peas 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 -} 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 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 sugar peas and greens on 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 Mortierella zychae, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on 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 Mortierella marburgensis, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing in wheat ghee flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, 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 sugar peas 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 -} 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 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 sugar peas 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 sarnyensis, 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 sugar peas 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 -} 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 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 sugar peas 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 nigrescens, 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 sugar peas 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 -} 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 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 sugar peas 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 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 sugar peas 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 -} 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 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 sugar peas 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 reticulata, 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 sugar peas 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 -} 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 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 sugar peas 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 parvispora, 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 sugar peas 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 -} 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 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 sugar peas 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 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on a spinning top, 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 gamsii, 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 sugar peas 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 -} 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 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 sugar peas 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, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat in a spinning top, sautéing in wheat ghee flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, 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 sugar peas 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 -} 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 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 sugar peas and greens on a spinning top, grinding rabbit meat on a spinning top, straining in wheat ghee, flour, mixing the above components with bone broth, tomato paste, sugar, salt 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:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 sugar peas 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 -} 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.