RU2356364C1 - Method of production of preserved food "poultry with side dish and red main sauce" of special purpose (versions) - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method includes the following: carrots, white roots and raw onions are sliced, sautéed in melted butter and strained; asparagus and herbs are frozen; poultry 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 Pythium, Saprolegnia or Mortierella biomass, hot black pepper and laurel leaf. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: new canned space food features increased 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 manufacturing a culinary dish "Boiled bird with a side dish and red main sauce", which includes preparing the recipe components, cutting white roots and onions, pouring the bird with hot water, bringing to a boil, removing foam, adding white roots, onions, table salt, black pepper and bay leaf, boiling under the lid with a slight boil until tender, separating the bird, chopping it, garnishing boiled asparagus, pouring red main sauce and decorating with greens to get ready th dishes (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, s.309-310).

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

This result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 the pulp of a bird, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts micromycete Pythium catenulatum, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

bird 547.95-858.37 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 extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

bird 547.95-858.37 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 extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Pythium insidiosium 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella minutissima, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella verticillata, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37

ghee 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 extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella humilis, black pepper bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight;

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight;

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h;

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella zychae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella sarnyensis, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella reticulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, wt.h:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella spinosa, black pepper bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass extracts s micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry manufacturing method “Bird 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 , chopping poultry pulp on top, passing wheat flour in ghee, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ biomass 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:

bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 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. The prepared pulp of the bird 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 of 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 poultry corresponds to the use of turkey of the 1st category, and the maximum corresponds to the use of chicken. The consumption of other types of poultry occupies an intermediate position and is determined taking into account the norms of waste and losses of each type of raw material for the estimated laying of 200 kg of pulp per 1 ton of the target product. 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 CO ₂ -extract of the micromycete biomass from the process options provided, 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 spinning top, chopping poultry pulp on top, passing 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 .:
bird 547.95-858.37 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 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 2. A method of 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 poultry pulp on top, passing wheat flour in ghee 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 .:
bird 547.95-858.37 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 extract of biomass mikromitcetami 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 top, chopping poultry pulp on top, wheat flour flour passing in 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 .:
bird 547.95-858.37 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 extract of biomass mikromitcetami Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 4. A method of 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 poultry pulp on top, passing wheat flour in ghee , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing according to radiated mixture in aluminum tubes at the following component consumption, parts by weight:
bird 547.95-858.37 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 Extract CO ₂ leafs 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 ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, chopping poultry pulp on top, passing wheat flour in ghee 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 .:
bird 547.95-858.37 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 -} black pepper extract 0.015 Extract CO ₂ leafs 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 melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, chopping poultry pulp in a spinning top, wheat flour in melted butter , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing according to radiated mixture in aluminum tubes at the following component consumption, parts by weight:
bird 547.95-858.37 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 extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 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 ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top, chopping poultry pulp on top, passing wheat flour in ghee , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 547.95-858.37 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 -} 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 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, chopping poultry pulp on top, wheat flour flour melting , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride 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:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 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, chopping poultry pulp on top, wheat flour flour passing in , 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:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 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 spinning top, chopping poultry pulp on top, passing wheat flour in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing Acquiring mixture into aluminum tubes with the following flow components pbw .:
bird 547.95-858.37 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 Extract CO ₂ leafs 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 the preparation of prescription components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top, chopping poultry pulp on top, passing 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 etc. radiation mixture into aluminum tubes with the following flow components pbw .:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 12. A method of 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 poultry pulp on top, passing wheat flour in ghee blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 547.95-858.37 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 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 13. A method of 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, chopping poultry pulp on top, wheat flour flour melting , 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, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:
bird 547.95-858.37 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 -} 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 manufacturing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top, chopping poultry pulp on top, wheat flour flour passing in , 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 at the following consumption of components, parts by weight:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 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, 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, chopping poultry pulp on top, passing 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, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 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, chopping poultry pulp on top, passing wheat flour in ghee , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 Extract CO ₂ leafs 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, chopping poultry pulp on top, wheat flour flour melting , 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:
bird 547.95-858.37 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 -} black pepper extract 0.015 Extract CO ₂ leafs 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, 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, chopping poultry pulp on top, wheat flour flour melting 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 .:
bird 547.95-858.37 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 Extract CO ₂ leafs 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, 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 poultry pulp on top, passing wheat flour in ghee , mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 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 spinning top, chopping poultry pulp on top, passing 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 humilis, black pepper and bay leaf, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight:
bird 547.95-858.37 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 extract of biomass mikromitcetami 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, 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 poultry pulp on top, passing wheat flour 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 .:
bird 547.95-858.37 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 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization. 22. A method of manufacturing canned goods 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, chopping poultry pulp on top, passing wheat flour in ghee 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 .:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 Extract CO ₂ leafs 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 ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top, chopping poultry pulp on top, wheat flour flour passing in , mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 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, 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, chopping poultry pulp on top, passing wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing Acquiring mixture into aluminum tubes with the following flow components pbw .:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 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, chopping poultry pulp in a spinning top, 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, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 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, chopping poultry pulp on top, passing wheat flour in melted butter blending these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing Acquiring mixture into aluminum tubes with the following flow components pbw .:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 Extract CO ₂ leafs 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 recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top, chopping poultry pulp on top, passing wheat flour in ghee , mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 547.95-858.37 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 -} 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 manufacturing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and wiping carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, chopping poultry pulp on top, passing 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:
bird 547.95-858.37 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 -} 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 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, chopping poultry pulp in a spinning top, 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 zychae, black pepper and leafs, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .:
bird 547.95-858.37 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 extract of biomass mikromitcetami 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, chopping poultry pulp on top, passing 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 marburgensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 Extract CO ₂ leafs 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, chopping poultry pulp on top, passing 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 component consumption, parts by weight:
bird 547.95-858.37 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 extract of biomass mikromitcetami 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 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, chopping poultry pulp in a spinning top, 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 sarnyensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 547.95-858.37 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 extract of biomass mikromitcetami 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 manufacturing canned food for special purposes, which includes 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, chopping poultry pulp on top, passing wheat flour in ghee , 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 component consumption, parts by weight:
bird 547.95-858.37 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 melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, chopping poultry pulp on top, passing 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 gemmifera, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 547.95-858.37 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 extract of biomass mikromitcetami 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. 35. A method of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top, chopping poultry pulp on top, passing wheat flour in ghee , 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 component consumption, parts by weight:
bird 547.95-858.37 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 extract of biomass mikromitcetami 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 melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, chopping poultry pulp in a spinning top, 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 parvispora, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:
bird 547.95-858.37 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 Extract CO ₂ leafs 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, chopping poultry pulp on top, passing 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 pulchella, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 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, chopping poultry pulp in a spinning top, 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 gamsii, black pepper and leafs, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .:
bird 547.95-858.37 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 extract of biomass mikromitcetami Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 Extract CO ₂ leafs 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 prescription components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top, chopping poultry pulp on top, passing wheat flour in ghee , mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight:
bird 547.95-858.37 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 Extract CO ₂ leafs 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 melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, chopping poultry pulp on top, passing 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, Filling the obtained mixture into aluminum tubes with the following flow components pbw .:
bird 547.95-858.37 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 Extract CO ₂ leafs 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 melted butter and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a spinning top, chopping poultry pulp on top, passing 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:
bird 547.95-858.37 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 extract of biomass mikromitcetami 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.