RU2303894C1 - Method for production of canned goods from ham and vegetables (variants) - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes pork ham cutting, greasing with table mustard, roasting in melt butter and chopping; onion cutting, roasting in melt butter and chopping; fresh white cabbage shredding, freezing, and chopping; wheat flour sautéing in melt butter. Abovementioned components are blended with bone broth and CO₂-extracts from biomass of specific micromycete specie and pyrolysis wood. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

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

A known method of obtaining a culinary dish "Fried ham with onions and boiled cabbage", which includes preparing the recipe components, cutting, greasing with mustard and frying in melted fat for 2-3 minutes cooked-smoked ham with the main component, cutting, sprinkling flour and frying for 1-1.5 minutes in deep-fried onions, shred and cook fresh salted cabbage in salted water and add butter to it to obtain a side dish and form the finished dish from the main component, onion ka and garnish (Godunov LE Collection of recipes of food and food products for catering - SPb .: ProFIX, 2003, s.265).

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

This result is achieved by the fact that the method for producing canned food “Fried ham with onions and cabbage” for special purposes involves preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham on top, cutting, frying in ghee and chopping a top of onions, a passer of wheat flour in melted butter, a shredder, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, cookery th salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and the pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 CO ₂ - Pyrolysis Wood Extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of the biomass of micromycete Pythium coloratum and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 CO ₂ - Pyrolysis Wood Extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass of micromycete Pythium gracile and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, wt. hours:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ - micromycete biomass extract Pythium gracile 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass of micromycete Pythium irregulare and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of the biomass of micromycete Pythium ultimum and pyrolysis of wood, packaging the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella alpina and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella elongata and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by that; that the method for producing canned food “Fried ham with onions and cabbage” for special purposes involves preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion, onion spinning in wheat flour ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ biomass extracts Micromycete sorts Mortierelia exigua and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion spinning, sautéing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage, cabbage on a spinning top, mixing the above components with bone broth, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following flow rate, components, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierelia globalpina 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella indohii and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of the biomass of micromycete Mortierella lignicola and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, May, hours:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ extracts of biomass micromycete Mortierella humilis and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Pyrolysis Wood CO ₂ Extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierelia sclerotiella 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella zychae and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierelia zychae 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000,

sealing hysterization.

The same result is achieved by the fact that the special-purpose canning method “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortiereila sarnyensis 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Pyrolysis wood CO ₂ extract 0.004 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 “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing the table mustard, frying in ghee and chopping pork ham, cutting, frying in ghee and chopping onion top, wheat flour passing in melted butter, chopping, freezing and chopping fresh white cabbage on top, mixing the above components with bone broth, cook salt and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Pyrolysis wood CO ₂ extract 0.004 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 pork ham is cut, greased with table mustard, fried in ghee and ground in a spinning top. Prepared onions are cut, fried in ghee and crushed in a spinning top. Prepared wheat flour is sautéed in ghee. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Further, the listed components are mixed with bone broth, sodium chloride and CO ₂ -extracts of one of the biomass and pyrolysis wood provided for by the variants of the invention, the resulting mixture is Packed in aluminum tubes at the above component flow rate, 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 onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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.

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 biomass of micromycete from the options provided by the method, 12.6 · 10 ⁴ and for the control product 8.8 · 10 ^4, respectively.

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

Claims (41)

1. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, wheat flour flour passing in, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of Pythium catenulatum micromycete biomass and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a top, straining wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of Pythium coloratum biomass and wood pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, wheat flour flour melting, shredding, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of Pythium gracile micromycete biomass and pyrolysis th wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts mikromitcetami biomass pyrolysis and Pythium irregulare second timber, filling the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a top, straining wheat flour in ghee, shredding, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of Pythium ultimum micromycete biomass and pyrolysis th wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts mikromitcetami biomass pyrolysis and Pythium insidiosum second timber, filling the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 C02-extract of biomass micromycete Pythium insidiosum 0.002 SOG-extract of pyrolysis wood 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and PYROL heat timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts mikromitcetami Mortierella alpina biomass pyrolysis and second timber, filling the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham on top, cutting, frying in ghee and chopping onion on top, passing in wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts mikromitcetami Mortierella alpina biomass pyrolysis and second timber, filling the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Mortierella elorgata Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and grinding fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella bainieri and pyrrole heat of wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and pyrolysis wood, packing the resulting mixture in aluminum tubes and the following Easter components, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and pyro iznoy timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and pyro lick wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and pyrrole from wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and pyro iznoy timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and pyrrole from wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and pyrolyl hydrochloric timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass and micromycetes Mortierella sepedonioides feast liznu timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and PYROL heat timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and pyrolyl hydrochloric timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, wheat flour flour melting, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and PYROL heat timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and pyro iznoy timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and pyrolyl hydrochloric timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gracilis and pyrrole heat of wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and pyro iznoy timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and pyrrole heat of wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and PYROL heat timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and pyro lick wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a spinning top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and pyro lick wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and grinding fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and pyrrole from wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and pyrrole from wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and pyrrole from wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and PYROL heat timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and pyrrole from wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and pyrrole from wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing prescription ingredients, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and PYROL heat timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and pyrolyl hydrochloric timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, shredder, freezing and grinding on gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass and micromycetes Mortierella nantahalensis feast liznu timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, greasing table mustard, frying in ghee and chopping pork ham in a top, cutting, frying in ghee and chopping onion in a spinning top, passing wheat flour in ghee, chopping, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of micromycete biomass Mortierella spinosa var. sterilis and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Ham 454.55 table mustard 60 melted butter 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Pyrolysis wood CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization.