RU2322151C1 - Method for manufacturing canned food "chumchuk shurpa" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned first-course dishes for cosmic nutrition. It is necessary to prepare all the recipe components: cooking up to ready-to-use condition, separating against the broth, removing bones and reducing sparrows upon a chopper; freezing and reducing dill upon a chopper; cutting, blanching and reducing brown onions upon a chopper and mixing the above-mentioned components with meat-bone broth, common salt and CO₂-extracts of the preset micromycete type biomass, hot red pepper, zhira and laurel leaf followed by packing the mixture obtained into aluminum tubes with subsequent sealing and sterilization. The present innovation enables to manufacture new canned food for cosmic nutrition being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

The group of inventions relates to the production technology of canned first lunch dishes for space nutrition.

A known method of obtaining a culinary dish "Chumchuk Shurpa", which includes preparing the recipe components, cutting dill and onions, sprinkling with salt, holding for 5-10 minutes, pouring cold drinking water and cooking for 1 hour on low heat of sparrows, adding to hot red pepper, fats, bay leaves and dill, cooking until the meat is separated from the bones, removing bones and adding onions to get the finished dish (Makhmudov K. Uzbek dishes. - Tashkent: Uzbekistan, 1976, p. 63).

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

This result is achieved by the fact that the special-purpose preservation method “Chumchuk Shurpa” can be prepared by preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, red hot pepper, cumin and leafs, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the listed components with meat and bone broth, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium coloratum, red hot pepper, zira and bay leaf, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the listed components with meat and bone broth, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium gracile, red hot pepper, zira and bay leaf, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping at gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, red hot pepper, cumin and leafs, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the listed components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium ultimum, red hot pepper, zira and bay leaf, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping at gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, red hot pepper, cumin and leafs, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, red hot pepper, zira and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping at gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, red hot pepper, cumin and leafs, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping at gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, red hot pepper, cumin and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping at gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, red hot pepper, cumin and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping at gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, red hot pepper, cumin and leafs, f scoop resulting mixture into aluminum tubes with the following flow components in parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the listed components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, red hot pepper, zira and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping at gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, red hot pepper, cumin and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping onion top, mixing the above components with meat and bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella hygrophila, red hot pepper, zira and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the above components with meat and bone broth, salt and CO ₂ extracts of biomass micromycete Mortierella polycephala, red hot pepper, zira and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the above components with meat and bone broth, salt and CO ₂ extracts of biomass micromycete Mortierella globalpina, red hot pepper, zira and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella indohii, red hot pepper, zira and bay leaf, f Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sepedonioides, red hot pepper, zira and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella lignicola, red hot pepper, zira and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, red hot pepper, zira and bay leaf, f Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the above components with meat and bone broth, salt and CO ₂ extracts of biomass micromycete Mortierella alliaceae, red hot pepper, zira and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the listed components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, red pepper, cumin and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella pusilla, red hot pepper, cumin and bay leaf, f Putting the resulting mixture into aluminum tubes at the next component consumption. parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping at gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, red hot pepper, cumin and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the listed components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera, red hot pepper, zira and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping at gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, red hot pepper, cumin and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the listed components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, red hot pepper, zira and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping at gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, red hot pepper, cumin and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping at gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, red hot pepper, cumin and leafs, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping at gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, red hot pepper, cumin and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, hot red pepper, zira and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the above components with meat and bone broth, salt and CO ₂ extracts of biomass micromycete Mortierella sarnyensis, red hot pepper, zira and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, red hot pepper, zira and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping onion top, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, red hot pepper, zira and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping onion top, mixing the listed components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, red hot pepper, zira and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the listed components with meat and bone broth, salt and CO ₂ extracts of biomass micromycete Mortierella parvispora, red hot pepper, zira and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the listed components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, red hot pepper, zira and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping at gyroscope onions, mixing the listed ingredients with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, red hot pepper, cumin and leafs, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, red hot pepper, zira and bay leaf, f Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the listed components with meat and bone broth, salt and CO ₂ extracts of biomass micromycete Mortierella nantahalensis, red hot pepper, zira and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 Chumchuk Shurpa canned food preparation method involves preparing the recipe components, boiling until tender, separating from the broth, removing bones and chopping sparrows on top, freezing and chopping dill greens on top, cutting, blanching and chopping on top of onions, mixing the listed components with meat and bone broth, salt and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 sparrows are cooked until cooked, separated from the broth, the bones are removed and ground in a spinning top. Prepared dill greens are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared onions are cut, blanched and chopped in a spinning top. The listed components are mixed with meat and bone broth, sodium chloride and CO ₂ extracts of one of the biomass, red pepper, zira and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except meat and 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 accepted as the minimum in the second calendar half year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 6 · 10 ⁴ and for the control product 3,6 · 10 ^4, respectively.

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

Claims (41)

1. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes etc. following consumption of the components, mass parts .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 2. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium coloratum, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 3. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill greens on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 4. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium irregulare, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 the recipe components, cooking until done, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of Pythium ultimum micromycete biomass biomass, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 7. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes At the next component consumption, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 8. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpha, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpha 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella elongata, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes, etc. and the following component consumption, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes etc. and following consumption of components, mass parts .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes etc. following consumption of the components, mass parts .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 12. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 13. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes When the next flow components pbw .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 15. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 16. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes When the next flow components pbw .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 17. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes next flow components pbw .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella lignicola, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes At the next component consumption, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 21. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes At the next component consumption, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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 the recipe components, cooking until done, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes etc. and following consumption of components, mass parts .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until tender, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes etc. and following consumption of components, mass parts .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes At the next component consumption, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes etc. following consumption of the components, mass parts .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella marburgensis, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for producing canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes When the next flow components pbw .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 32. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cooking until done, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes When the next flow components pbw .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until done, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes When the next flow components pbw .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing the recipe components, cooking until done, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes At the next component consumption, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes When the next flow components pbw .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes When the next flow components pbw .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 37. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes At the next component consumption, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization. 38. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cooking until done, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes etc. following consumption of the components, mass parts .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until done, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until done, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, red hot pepper, cumin and leafs, packing the resulting mixture into aluminum tubes next flow components pbw .: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and 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, cooking until ready, separating from the broth, removing bones and chopping sparrows on the top, freezing and chopping dill on the top, cutting, blanching and chopping onions, mixing the above components with meat and bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, red hot pepper, zira and bay leaf, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight: sparrows 500 dill greens 22 onion 82.75-88.87 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Red hot pepper CO ₂ extract 0.1 Zira extract CO ₂ 0.05 CO ₂ extract leafs 0.0015 meat and bone broth before the release of the target product 1000, sealing and sterilization.