RU2354228C1 - Method of production of preserved food "rabbit with side dish and red main sauce" of special purpose (versions) - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: group of inventions is related to technology of production of meat and vegetable preserved food for space meals. New canned food for space meals with increased digestibility comparing to the similar dish is cooked as follows: carrots, white roots and onion are sliced, sautéed in the melted butter and strained; asparagus 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: improved digestibility as compared to similar cooked foods.

41 cl

Description

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

A known method of manufacturing 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 with hot water, bringing to a boil, removing foam, adding white roots, onions, table salt, black pepper and bay leaf, boiling under the lid with a slight boil until cooked, separating the rabbit, chopping it, garnishing boiled asparagus, watering with red main sauce and decorating with greens to obtain m of ready-made meals (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises. - SPb .: ProfiKS, 2003, p.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 manufacturing 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 asparagus and herbs on a top, 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 biomas s mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy micromycete Pythium coloratum, black pepper bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

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

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy micromycete Pythium insidiosum, black bitter 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy micromycete Mortierella alpina, black bitter 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy micromycete Mortierella polycephala, black pepper and bay leaf, packing the 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 C0 ₂ micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts micromycete sorts 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

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

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

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

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy micromycete Mortierella humilis, black pepper bitter and bay leaves, 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Rabbit with a side dish and red main sauce” for special purposes involves preparing the recipe, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts Mortierella pusilla micromycete, black bitter and bay leaf pepper, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

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

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ss 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts micromycete sorts Mortierella dichotoma, 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

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

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding on top of rabbit meat, passerovanie in ghee wheat flour. mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts micromycete sorts 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

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

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy micromycete Mortierella spinosa, black pepper bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

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

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts ssy 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the 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 asparagus and greens on a top , grinding of rabbit meat on top, passing in wheat butter in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biome extracts 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 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black bitter pepper 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots, white roots and onions are chopped, sautéed in ghee and wiped. Prepared asparagus 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 manufacturing 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 asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing etc. radiation 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing etc. radiation 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt 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 .:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, and wheat flour Passing in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the mixture obtained 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, for packing Scientists 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the mixture obtained 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee , mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the mixture obtained 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee , 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, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee , mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing Acquiring 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, involving the preparation of prescription components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of a rabbit, and wheat flour Passing in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, Filling the obtained 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, facets to 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes and the following consumption of components, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, involving the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, Filling the obtained 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee , 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, packaging the resulting mixture in aluminum tubes at the following flow rate of components, wt.h:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, Faso ku 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, involving the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, involving the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour Passing in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a spinning top, grinding rabbit meat on top of a rabbit, and wheat flour Passing in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, Filling the obtained 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of a rabbit, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of a rabbit, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, Filling the obtained 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, facets to 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing Acquiring 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, facets ku of the resulting mixture in aluminum tubes at the following component consumption, wt.h:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat wheat in melted butter at gyroscope rabbit meat sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mic omitseta Mortierella sarnyensis, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a spinning top, chopping rabbit meat on top of the rabbit, wheat flour Passing in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a top, grinding rabbit meat on top, sautéing wheat flour in ghee , 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, packaging the resulting mixture in aluminum tubes at the following consumption of components, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing Acquiring 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing canned food for special purposes, involving the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, grinding rabbit meat on top, sautéing wheat flour in melted butter , 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, 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a spinning top, grinding rabbit meat on a spinning top, sautéing wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, Faso ku 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 asparagus 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 Bitter black pepper CO ₂ 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 manufacturing 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 asparagus and greens on a spinning top, grinding rabbit meat on top of the rabbit, sautéing wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride 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 asparagus 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 Bitter black pepper CO ₂ extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000
sealing and sterilization.