Method for manufacturing canned food "schi po-uralsky" of special indication (variants)

FIELD: food industry.

SUBSTANCE: the suggested variants deal with preparing all the ingredients: boiling the grains up to a 2-fold increase of weight followed by reducing upon a roller; goose and greens should be cut and reduced upon a roller, new white cabbage should be chopped, frozen and reduced upon a roller. One should cut carrots, parsley root and onions to heat them in melted butter and reduced upon a roller then. Garlic should be grated. It is necessary to mix the above-mentioned components with tomato paste, citric acid, bone broth, common salt, a CO2-extract of the biomass of the preset type of micromycete, hot black pepper and laurel leaf. The obtained mixture should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

 

Group of inventions relates to the technology of production of canned first dining for space power.

Known method of preparing culinary dishes "cabbage Soup Uralsky", providing training prescription components, stewing pickled cabbage with tomato puree, cooking, separation from the broth and cut the goose, cutting, passerovannye in cooking oil carrots, parsley root and onions, crushed garlic and salt, cut greens, mixing grains and broth, bring to a boil, add the cabbage, bring to the boil, boiling for 15-20 minutes, add carrots, parsley root and onion, cooking until tender, introduction for 5-10 minutes before end of cooking peppers bitter and Bay leaf and add the goose, garlic salt and herbs with getting ready meals (Godunov LE Collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, p.64-68, 83-84).

The technical result of the group of inventions is getting new cans for space power, with improved digestibility as compared to similar culinary dish.

This result is achieved by a method of preparation of canned product "cabbage Soup Uralsky" special purpose provides for the cooking of the recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
melted butter15
cabbage244,8
carrots50-51,28
parsley root13-13,21
onions48-48,66
garlic4
Croup20
tomato paste 30%17
citric acid0,6
greens12,5
Sol18
CO2-extract biomass micromycete0,002
Black pepper, Gork is th 0,2
Bay leaf0,1
bone brothto the output of the target product 1000

The same result is achieved by the fact that according to the presented options are used CO2-extracts of biomass of micromycetes of the following types: Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum, Saprolegnia parasitica, Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella gracilis, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella spinosa, Mortierella nantahalensis, Mortierella spinosa var. sterilis.

The methods are implemented as follows.

Prescription components prepared according to the traditional technology. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared carrots, parsley root and onions are cut, passer in melted butter and crushed on top. Prepared cereals, such as millet, rice, oatmeal or barley, boiled in drinking water up to a twofold increase in mass and shredded in in the CCE. Prepared Gus and crushed herbs on the top. Prepared garlic rubbed. The following components are mixed with tomato paste, citric acid, bone broth, salt, CO2-extract one of the provided options invention, biomass, black pepper bitter and Bay leaf, Packed the mixture into the aluminum tubes at the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. If using tomato paste with a solids content not matching the prescription, consumption recalculated to equivalent solids content. For components of plant origin are given as intervals expenses cover their possible change of shelf life of raw materials. The minimum value of consumption take in the second calendar half-year, and a maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical parameters correspond to THE 10.04.18.18.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organisms is as Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product regardless of the choice of CO2-extract of biomass micromycete of the provided options method 7,6·104and for the control of product 4,7·104respectively.

Thus, the proposed group of inventions allows you to get new cans for space power, with improved digestibility as compared to similar culinary dish.

1. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Pythium catenulatum, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose32,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Pythium catenulatum0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

2. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid is th, bone broth, salt, CO2-extract biomass micromycete Pythium coloratum, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Pythium coloratum0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

3. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding in which LCCE fresh cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Pythium gracile, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Pythium gracile0,002
Black pepper bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

4. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Pythium irregulare, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Volume is Naya paste 30% 17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Pythium irregulare0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

5. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Pythium ultimum, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Topl is a great oil 15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Pythium ultimum0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

6. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, sodium salt is, CO2-extract biomass micromycete Pythium insidiosum, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Pythium insidiosum0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

7. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, p is the land code of Ukraine, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Saprolegnia parasitica, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Saprolegnia parasitica0,002
Black pepper bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

8. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella alpina, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Volume is Naya paste 30% 17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella alpina0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

9. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella elongata, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Then the green strip oil 15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella elongata0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

10. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, cooking with the lute, CO2-extract biomass micromycete Mortierella bainieri, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella bainieri0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

11. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage Kapu is you, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella exigua, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella exigua0,002
Black pepper bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

12. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella minutissima, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
T the foul paste 30% 17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella minutissima0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

13. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella verticillata, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella verticillata0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

14. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone Blvd is one, salt, CO2-extract biomass micromycete Mortierella hygrophila, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella hygrophila0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

15. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of a fresh locochona cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella polycephala, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella polycephala0,002
Black pepper bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

16. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella globalpina, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Tomato paste 30%
Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella globalpina0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

17. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella indohii, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella indohii0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

18. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid is, bone broth, salt, CO2-extract biomass micromycete Mortierella sepedonioides, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella sepedonioides0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

19. The method of preparation of canned product, providing training prescription components, the shredder, the freezing and ismelda who s on top of fresh cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella lignicola, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

0,2
Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella lignicola0,002
Black pepper bitter
Bay leaf0,1
Bone brothTo the output of the target product 1000

20. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella humilis, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Including the percentage paste 30% 17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella humilis0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

21. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella alliaceae, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
T the prisoners oil 15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella alliaceae0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

22. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, sodium is Carney, CO2-extract biomass micromycete Mortierella strangulata, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella strangulata0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

23. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh white cap the texts cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella pusilla, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella pusilla0,002
Black pepper bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

24. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella gracilis, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Including the percentage paste 30% 17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella gracilis0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

25. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella globulifera, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter 15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella globulifera0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

26. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, sodium is Carney, CO2-extract biomass micromycete Mortierella jenkinii, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella jenkinii0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

27. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage to the cabbages is, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella dichotoma, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

td align="right"> 0,2
Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella dichotoma0,002
Black pepper bitter
Bay leaf0,1
Bone brothTo the output of the target product 1000

28. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella sclerotiella, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
T the foul paste 30% 17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella sclerotiella0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

29. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella zychae, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
opline oil 15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella zychae0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

30. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, cooking with the firm, CO2-extract biomass micromycete Mortierella marburgensis, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella marburgensis0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

31. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage ka the mouth, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella beljakovae, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

0,2
Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella beljakovae0,002
Black pepper bitter
Bay leaf0,1
Bone brothTo the output of the target product 1000

32. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella sarnyensis, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
That is atna paste 30% 17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella sarnyensis0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

33. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella nigrescens, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella nigrescens0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

34. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone bull is. salt, CO2-extract biomass micromycete Mortierella gemmifera, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella gemmifera0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

35. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of a fresh locochona cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella reticulata, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

0,2
Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella reticulata0,002
Black pepper bitter
Bay leaf0,1
Bone brothTo the output of the target product 1000

36. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella parvispora, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
That is atna paste 30% 17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella parvispora0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

37. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella pulchella, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter 15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella pulchella0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

38. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, sodium is Carney, CO2-extract biomass micromycete Mortierella gamsii, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella gamsii0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

39. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, ESCO, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella spinosa, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella spinosa0,002
Black pepper bitterBay leaf0,1
Bone brothTo the output of the target product 1000

40. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella nantahalensis, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goose312,5
Melted butter15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
omata paste 30% 17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella nantahalensis0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

41. The method of preparation of canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking grits up to a twofold increase in mass and grinding by the grinder, grinding on top of goose and herbs, RUB garlic, mixing the listed components with tomato paste, citric acid, bone broth, salt, CO2-extract biomass micromycete Mortierella spinosa var. sterilis, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Melted butter
Goose312,5
15
Cabbage244,8
Carrots50-51,28
Parsley root13-13,21
Onions48-48,66
Garlic4
Croup20
Tomato paste 30%17
Citric acid0,6
Greens12,5
Sol18
CO2-Extract biomass micromycete
Mortierella spinosa var. sterilis0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000



 

Same patents:

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes, cutting and heating carrots and onions in melted butter followed by cutting poultry meat and greens and blanching the kernels of green peas, mixing the above-mentioned components at oxygen-free access with common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and bone broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots and onions upon a roller; blanching and reducing the kernels of green peas upon a roller, cutting and reducing poultry meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, tomato paste, common salt and CO2-extracts of hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to chopping, blanching and reducing potatoes and turnip upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots, parsley root and onions upon a roller; boiling up to semi-finished condition; reducing the grains upon a roller, cutting and reducing meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, tomato paste, common salt and CO2-extracts of hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food for cosmic nutrition being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes and green beans, cutting and heating carrots and onions in melted butter followed by cutting poultry meat and greens, mixing the above-mentioned components at oxygen-free access with common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and bone broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes and green bean, cutting and heating carrots and onions in melted butter followed by cutting skinned fish filet and greens, mixing the above-mentioned components at oxygen-free access with common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and fish broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dish.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots, parsley root, leek and onions upon a roller; blanching and reducing the kernels of green peas upon a roller, cutting and reducing poultry meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, tomato paste, common salt and CO2-extracts of hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food for cosmic nutrition being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing first-course dishes for cosmic nutrition. The suggested canned food should be manufactured due to chopping, freezing and reducing new white cabbage upon a roller; cutting, heating in melted butter and reducing the carrots, celery and parsley roots and onions upon a roller; beet should be cut and reduced upon a roller; potatoes should be cut, blanched and reduced upon a roller; it is necessary to boil beet and reduce it upon a roller; lard, beef, mutton and apples should be cut and reduced upon a roller followed by mixing the above-mentioned ingredients with bone broth, tomato paste, common salt, sugar, a CO2-extract of the biomass of the preset type of micromycete and hot black pepper, laurel leaf and beet kvas. It is necessary to pack the mixture obtained into aluminum tubes followed by their sealing and sterilization. New canned food applied for cosmic nutrition is of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing canned first-course dishes, so, the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes, cutting and heating carrots, parsley and celery roots and onions in vegetable oil followed by cutting beef kidneys, leek, greens and pickled cucumbers followed by mixing the above-mentioned components with common salt, hot black pepper and laurel leaf, bone broth and sour cream at certain quantitative ratios followed by packing the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing canned first-course dishes, so, the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes, cutting and heating carrots, parsley and celery roots and onions in vegetable oil followed by cutting skinned fish filet, leek, greens and pickled cucumbers followed by mixing the above-mentioned components at oxygen-free access with common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and fish broth at certain quantitative ratios followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing canned first-course dishes, so, the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes, cutting and heating carrots, parsley and celery roots and onions in vegetable oil followed by cutting beef kidneys, leek, greens and pickled cucumbers followed by mixing the above-mentioned components at oxygen-free access with common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and bone broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cinnamon and clove, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, basil and laurel leaf in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, thyme and mustard in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, mustard and laurel leaf in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, Jamaica pepper and coriander in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ginger, cardamom and Jamaica pepper in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ginger, cardamom and nutmeg in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, marjoram and basil in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

FIELD: food-processing industry.

SUBSTANCE: fruit-and-vegetable sauce contains fruit products selected from the group consisting of quince, apple, cherry plum, prunes, plum, cherry, olive, pomegranate, grape, and vegetables selected from the group consisting of tomato, tomato paste, carrot, pumpkin, sweet pepper, garlic, as well as fruit-berry-vegetable products selected from the group consisting of persimmon, cranberry, melanocarpous mountain ash, red-fruit mountain ash, cornelian cherry, bulbous onion, beet, sand sugar, edible salt, food thickener, spices, condiment, and preservative. Starch is used as thickener for sauce. Sauce may additionally contain 0.05 wt% of ascorbic acid, up to 3 wt% of citric acid, 0.2 wt% of 80%-acidic acid, and water the balance. Optimal qualitative and quantitative selection of sauce components and utilization of various raw natural fruits, berries, vegetables allows range of vegetarian spice sauces to be widened.

EFFECT: increased stability and wider range of fruit-and-vegetable spice sauces.

6 cl, 5 ex

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