RU2312540C1 - Method for manufacturing canned food "hen po-ispanski" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-plant canned food for cosmic nutrition. The suggested innovation deals with preparing all necessary components: one should chop onions to roast in melted butter and reduce upon a chopper. Sweet pepper should be cut, blanched and reduced upon a chopper. One should cut, roast hen meat in melted butter and reduce it upon a chopper. Rice should be cooked up to a 2-fold increase of its weight to reduce it upon a chopper, the grains of fresh green peas should be frozen and reduced upon a chopper. The above-mentioned components should be mixed with bone broth, common salt and a CO₂-extract of the preset micromycete type biomass. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to obtain canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

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

A known method of producing a culinary dish "Chicken in Spanish", which includes preparing the recipe components, cutting and frying in chicken ghee, cutting and sautéing onion ghee, boiling rice until cooked, baking and cutting vegetable pepper, mixing chicken, onion , bone broth and table salt and stewing until cooked, sequentially laying rice, stew, vegetable pepper and canned green peas and pouring bone broth to obtain the finished dish (Mankevich O.I. Bl Jude from Poultry. - Mn .: BelEn, 1994, p.95-96).

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 the production of canned food “Chicken in Spanish” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning top, cutting, blanching and grinding vegetable pepper on a top, boiling to double the weight gain and grinding on a top of rice, freezing and grinding fresh grain of green peas on a top, mixing the listed components in the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Pythium catenulatum micromycete biomass CO ₂ extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Pythium coloratum micromycete biomass CO ₂ extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Pythium gracile CO ₂ Biomass Extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 63.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Pythium irregulare CO ₂ Biomass Extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Pythium ultimum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Pythium ultimum micromycete biomass CO ₂ extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Pythium insidiosum, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Pythium insidiosum micromycete biomass CO ₂ extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Micromycete Mortierella elongata CO ₂ Biomass Extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Mortierella bainieri CO ₂ Biomass Extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Mortierella exigua micromycete biomass CO ₂ extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components comrade with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Mortierella indohii CO ₂ Biomass Extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components comrade with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Mortierella lignicola CO ₂ Biomass Extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella numilis, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Mortierella alliaceae CO ₂ Biomass Extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components comrade with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Mortierella pusilla micromycete biomass CO ₂ extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Micromycete Mortierella gracilis biomass CO ₂ extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components comrade with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Mortierella jenkinii CO ₂ Biomass Extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Mortierella dichotoma CO ₂ Biomass Extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components comrade with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Mortierella zychae micromycete biomass CO ₂ extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components comrade with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Mortierella gemmifera CO ₂ Biomass Extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components comrade with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Mortierella pulchella biomass CO ₂ extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components Comrade with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Mortierella gamsii micromycete biomass CO ₂ extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components product with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 Mortierella spinosa biomass CO ₂ extract 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components comrade with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 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 chicken manufacturing method “Spanish Chicken” provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and grinding vegetable pepper on a top, boiling to double the mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing the listed components toast with bone broth, sodium chloride and a CO ₂ extract of micromycete biomass Mortierella spinosa var. stenlis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 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 chicken is chopped, fried in ghee and chopped in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared vegetable pepper is cut, blanched in and chopped on top. Prepared rice is boiled until a twofold increase in mass and crushed on top. Prepared fresh green pea grain is subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with bone broth, sodium chloride and a CO ₂ extract of one of the biomass provided by the embodiments of 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 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, 12.9 · 10 ⁴ and for the control product 8.8 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping vegetable pepper in a spinning top, cooking until two-fold increase in mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing these components with bone broth, sodium chloride and CO ₂ -extra volume of micromycete biomass Pythium catenulatum, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 bone broth before the release of the target product 1000 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until two-fold increase in mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing these components with bone broth, sodium chloride and CO ₂ -extract volume of biomass of micromycete Pythium coloratum, packing of the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 bone broth before the release of the target product 1000 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until two-fold increase in mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing these components with bone broth, sodium chloride and CO ₂ -extra volume of micromycete biomass Pythium gracile, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 bone broth before the release of the target product 1000 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion on top, cutting, blanching and chopping vegetable pepper on top, cooking until two-fold increase in mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing these components with bone broth, sodium chloride and CO ₂ -extract volume of biomass of micromycete Pythium irregulare, packing of the resulting mixture into aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 bone broth before the release of the target product 1000 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until two-fold increase in mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing these components with bone broth, sodium chloride and CO ₂ -extra volume of micromycete Pythium ultimum biomass, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: chicken 1000 melted butter 83.3 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 bone broth before the release of the target product 1000 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until two-fold increase in mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing these components with bone broth, sodium chloride and CO ₂ -extract volume of biomass of micromycete Pythium insidiosum, packing of the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 bone broth before the release of the target product 1000 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until two-fold increase in mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing these components with bone broth, sodium chloride and CO ₂ -extra volume of micromycete biomass Saprolegnia parasitica, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: chicken 1000 melted butter 83.33 onion 73.13-74.0 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 bone broth before the release of the target product 1000 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping vegetable pepper in a spinning top, cooking until two-fold increase in mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing these components with bone broth, sodium chloride and CO ₂ -extract volume of biomass of micromycete Mortierella alpina, packaging of the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 bone broth before the release of the target product 1000 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping vegetable pepper in a spinning top, cooking until two-fold increase in mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing these components with bone broth, sodium chloride and CO ₂ -extract micromycete biomass volume Mortierella elongata, packing the resulting mixture into aluminum tubes, sealing and sterilizing at the following component consumption, parts by weight: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 bone broth before the release of the target product 1000 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstra including biomass mikromitcetami Mortierella bainieri, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 bone broth before the release of the target product 1000 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping vegetable pepper in a spinning top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstra including biomass mikromitcetami Mortierella exigua, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 bone broth before the release of the target product 1000 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping vegetable pepper in a spinning top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstra including biomass mikromitcetami Mortierella minutissima, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 bone broth before the release of the target product 1000 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstra including biomass mikromitcetami Mortierella verticillata, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 bone broth before the release of the target product 1000 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion on top, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella hygrophila, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 bone broth before the release of the target product 1000 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella polycephala, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 bone broth before the release of the target product 1000 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella globalpina, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 bone broth before the release of the target product 1000 17. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping vegetable pepper in a spinning top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstra including biomass mikromitcetami Mortierella indohii, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 bone broth before the release of the target product 1000 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping vegetable pepper in a spinning top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella sepedonioides, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 bone broth before the release of the target product 1000 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion on top, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella lignicola, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 63.33 onion 73.13-74.06 rice 163.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 bone broth before the release of the target product 1000 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella humilis, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 bone broth before the release of the target product 1000 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella alliaceae, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 bone broth before the release of the target product 1000 22. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella strangulata, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 bone broth before the release of the target product 1000 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping vegetable pepper in a spinning top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella pusilla, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components, pbw chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 bone broth before the release of the target product 1000 24. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion spinning, cutting, blanching and chopping vegetable pepper on a top, cooking to double the mass gain and chopping rice on a top, freezing and chopping fresh green pea grain on a top, mixing the list well components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 bone broth before the release of the target product 1000 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstra including biomass mikromitcetami Mortierella globulifera, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components, pbw chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 bone broth before the release of the target product 1000 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion on top, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella jenkinii, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components, pbw chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 bone broth before the release of the target product 1000 27. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping vegetable pepper in a spinning top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella dichotoma, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 bone broth before the release of the target product 1000 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella sclerotiella, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 bone broth before the release of the target product 1000 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstra including biomass mikromitcetami Mortierella zychae, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 bone broth before the release of the target product 1000 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion on top, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstra including biomass mikromitcetami Mortierella marburgensis, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 bone broth before the release of the target product 1000 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstra including biomass mikromitcetami Mortierella beljakovae, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 bone broth before the release of the target product 1000 32. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping vegetable pepper in a spinning top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstra including biomass mikromitcetami Mortierella sarnyensis, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 bone broth before the release of the target product 1000 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion on top, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstra including biomass mikromitcetami Mortierella nigrescens, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 bone broth before the release of the target product 1000 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion on top, cutting, blanching and chopping vegetable pepper on top, cooking until double increase in mass and grinding on a top of rice, freezing and grinding on a top of fresh grain tops of rice, freezing and grinding on a top of fresh grain green peas, mixing is listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes, sealing and sterilizing at the following component consumption, parts by weight: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 bone broth before the release of the target product 1000 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella reticulata, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 bone broth before the release of the target product 1000 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping vegetable pepper in a spinning top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella parvispora, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 bone broth before the release of the target product 1000 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella pulchella, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 bone broth before the release of the target product 1000 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion on top, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella gamsii, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 bone broth before the release of the target product 1000 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion on top, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass mikromitcetami Mortierella spinosa, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 bone broth before the release of the target product 1000 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion on top, cutting, blanching and chopping vegetable pepper on top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstra including biomass mikromitcetami Mortierella nantahalensis, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping vegetable pepper in a spinning top, cooking until twofold increase in weight and size reduction in gyroscope rice, freezing and crushing to grains gyroscope fresh green peas, mixing these components with the bone broth, table salt and CO ₂ -ekstr ktomu biomass Mikromitcety Mortierella spinosa var. sterilis, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: chicken 1000 melted butter 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000