Method for manufacturing canned food "rassolnik domaschny" of special indication (variants)

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting and freezing new white cabbage and reducing it upon a roller, also, cutting and blanching potatoes and reducing them upon a roller, cutting and heating carrots, parsley and celery roots and onions in melted butter and reducing them upon a roller followed by cutting beef kidneys and reducing them upon a roller together with 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, CO2-extract of biomass of the preset micromycete type, packing the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food for cosmic nutrition being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

 

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

A known method for the production of culinary dishes "Pickle home", providing training prescription components, boiling, and separation from the broth and cut beef kidney, chopping fresh cabbage, cut, passerovannye in margarine carrots, parsley roots and celery and onions, cutting and pripuskanie pickles, cutting potatoes, leeks and herbs, mix the cabbage and broth, bring to a boil, add potatoes, cooking for 5-7 minutes, add carrots, parsley roots and celery, onions and pickles, cooking until tender, introduction for 5-10 minutes before end of cooking leeks, salt, black pepper bitter and Bay leaf, add beef kidney and greens and dressing sour cream with getting ready meals (Godunov LE Collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, p.64-72, 85).

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 production of canned "Pickle to Asni" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-extract biomass micro is Izeta 0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothBefore the release of the target
product 1000

According to the presented options are used WITH the2-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 strangulate, 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 the potatoes are cut, blanched in hot water and crushed on top. Prepared carrots, parsley root and celery and onions are cut, passer in melted butter and crushed on wolch the E. Prepared beef kidneys, leeks, parsley and pickles shredded on top. The following components are mixed with bone broth, sour cream, 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. For components of plant origin are given as intervals expenses cover their possible grinding 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 organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. She was experienced product, regardless of the choice of CO2-extract the biomass microme the ETA of the available variants of the method, 6,6·104and for the control of product 4,1·104respectively.

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. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Root selder the I 29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Pythium catenulatum0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

2. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, salt, CO2-extract biomass micromycete Pythium coloratum, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following consumption of whom is onenow, parts by weight of:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Pythium coloratum0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

3. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef SMOS is to, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Pythium gracile0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

4. Method of production of canned food, provides the non preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract the iomasa micromycete Pythium irregulare 0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

5. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Pythium ultimum0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

6. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, salt, 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:

td align="left"> Beef kidneys
121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Pythium insidiosum0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

7. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed com is onenew with bone broth sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Saprolegnia parasitica0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

8. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding in which cke fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella alpina0,002
Pepper black is th bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

9. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Pickles
Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella elongata0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

10. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, salt, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella bainieri0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

11. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, powered the OI 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella exigua0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

12. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage to the cabbages is, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella minutissima0,002
Perinchery bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

13. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Pickles
Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella verticillata0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

14. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella hygrophila0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

15. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, cook the Noah 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella polycephala0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

16. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage to the blank, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella globalpina0,002
Pepper is Erny bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

17. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Pickles
Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella indohii0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

18. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella sepedonioides0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

19. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, powa is military 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella lignicola0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

20. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh white cap the texts cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella humilis0,002
The black pepper is first bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

21. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Pickles
Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella alliaceae0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

22. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, salt, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella strangulata0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

23. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, cook the salt TES, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella pusilla0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

24. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage kapus is s, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella gracilis0,002
Pepper che is hydrated bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

25. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella globulifera0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

26. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, salt, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella jenkinii0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

27. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, powered the OI 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella dichotoma0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

28. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh white cap the texts cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella sclerotiella0,002
Plumage is black bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

29. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella zychae0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

30. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, salt, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella marburgensis0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

31. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, cook the salt TES, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella beljakovae0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

32. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage ka the mouth, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella sarnyensis0,002
Pepper is Erny bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

33. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

td align="left"> Pickles
Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella nigrescens0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

34. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella gemmifera0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

35. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, cook the Noah 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella reticulata0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

36. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage ka the mouth, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella parvispora0,002
Pepper is Erny bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

37. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Pickles
Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella pulchella0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

38. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, salt, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella gamsii0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

39. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, powerand the th 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella spinosa0,002
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

40. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage kapus is s, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
CO2-Extract biomass micromycete Mortierella nantahalensis0,002
Per the C black bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000

41. Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and celery and onions, grinding on top of beef kidney, leeks, greens and pickles, mixing the listed components with bone broth, sour cream, 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:

/tr>
Beef kidneys121
Cabbage121
Potatoes240-253,13
Carrots50-51,28
Parsley root80-81,29
Celery root29-29,47
Onions48-48,62
Leek53
Pickles67
Melted butter20
Sour cream20
Greens12,5
Sol6,6
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 reducing it upon a roller, also, cutting and blanching potatoes and reducing them upon a roller, cutting and heating carrots, parsley and celery roots and onions in melted butter and reducing them upon a roller followed by cutting skinned fish filet and reducing it upon a roller together with leek, greens and pickled cucumbers followed by mixing the above-mentioned components with common salt, hot black pepper and laurel leaf, fish broth, CO2-extract of biomass of the preset micromycete type, packing the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food for cosmic nutrition being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

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; skinned fish filet 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, fish 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

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

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-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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