Method for manufacturing canned food "borsch moldavsky" of special indication (variants)

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 and onions upon a roller; cutting, heating in melted butter with addition of wheat flour and reducing the beet upon a roller; potatoes should be cut, blanched and reduced upon a roller together with parsley root; pork should be cut and reduced upon a roller and mixing the above-mentioned ingredients with bran kvas, tomato paste, common salt, a CO2-extract of the biomass of the preset type of micromycete and red Cayenne pepper. 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

 

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 "Borsch Moldovan", providing training prescription components, soaking bran, their Union dissolved in the lukewarm water pressed bakery yeast and sugar, and extract in a warm place for 2 hours with occasional stirring, adding bran, rye bread and boiled water, stirring, aging in a warm place for 24 hours to obtain yeast, brewing bran water, cooled to 40-45°With the addition of yeast, the fermentation in a warm place for 12 hours and straining with getting kvass, cutting and frying pork, cutting, passerovannye in melted animal fat onions, chopping and frying in melted animal fat fresh cabbage, cut parsley root, beets, carrots, potatoes, bitter pepper and parsley or dill, bookmark pork in cold water, cooking until soft, add the parsley root, beets, cabbage and potatoes, cooked until tender, introduction for 5-10 minutes before end of cooking onions, tomato puree, yeast and salt and introduction after the end of cooking bitter pepper and parsley or dill with p is the receiving of the target product (Collection of recipes food and cooking products abroad. - SPb.: Profession, 2001, p.194-195, 197-198).

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 "Soup Moldovan" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Pythium catenulatum and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

pork191-246,5
parsley root 13-13,2
beets63-65,55
cabbage250
potatoes133-140,25
onions36-36,45
carrots50-51,3
melted butter20
tomato paste 30%5
bran110
pressed Baker's yeast2,5
rye bread15
sugar2,5
Sol10,6
CO2-extract biomass micromycete0,002
peppers red hot1
waterto the output of the target product
1000

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, Phythium 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, Mortierlla beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella spinosa, Mortierella nantahalensis, Mortierella spinosa var. sterilis.

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

1/6 part of the prescription the number of trained bran soaked and connect diluted with warm drinking water, pressed bakery yeast, add sugar, mix and stand in a warm place for 2 hours with occasional stirring. Then add another 1/6 part of the prescription of the quantities of bran, rye bread, add boiled water to 25%, prescription number, mix and stand in a warm place for 24 hours from the receipt of the leaven.

The remaining amount of bran soaked in drinking water in the ratio by weight of 1:2, brewed with boiling water in an amount up to prescription, cooled to 40-45°add yeast and vibrasivaut in a warm place for 12 hours and then filtered to obtain kvass, which is boiled until the termination of foaming and cooled to 70-85°C.

Prepared carrots and onions are cut, passer in melted butter and crushed on top. Prepared potatoes and parsley root cut, blanched in hot water and crushed on top. Prepared beets are blanched in hot water and ISM is lcout on the top. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared pork cut and milled on the top. The following components are mixed with tomato paste, salt, CO2-extracts one of the provided options invention biomass and pepper red hot, the mixture was Packed in aluminum tubes when the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except water, are based on norms of waste and losses of each type of raw material. Minimum consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. 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 SPM is aImost canned, 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 of biomass micromycete of the provided options of how to 9.1·104and for the control of product 5,9·104respectively.

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 recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomaten the nd paste salt, CO2-extract biomass micromycete Pythium catenulatum and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Pythium catenulatum0,002
Peppers red hotTo the output of the target product 1000

2. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and re is striated onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Pythium coloratum and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Ran the th bread 15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Pythium coloratum0,002
Peppers red hotTo the output of the target product 1000

3. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Pythium gracile and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
The root of p is troski 13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Pythium gracile0,002
Peppers red hotTo the output of the target product 1000

4. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, briana and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Pythium irregulare and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Pythium irregulare0,002
Peppers red hotTo the output of the target product 1000

5. Method of production of canned food, providing for the cooking of the recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Pythium ultimum and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Pythium ultimum0,002
Peppers red hotTo the output of the target product 1000

6. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Pythium insidiosum and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Pythium insidiosum0,002
Peppers red hotTo the output of the target product 1000

7. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing the bran is, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Saprolegnia parasitica and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Saprolegnia parasitica0,002
Pepper cu is sny burning To the output of the target product 1000

8. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella alpina and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella alpina0,002
Peppers red hotTo the output of the target product 1000

9. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella elongata and red pepper is hot, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella elongata0,002
Peppers red hotTo the output of the target product 1000

10. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blangero the W and the grinding on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella bainieri and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella bainieri0,002
Peppers red hotTo the output of the target product 1000

11. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella exigua and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage 250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella exigua0,002
Peppers red hotTo the output of the target product 1000

12. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85&#HWS, mixing these components with tomato paste, salt, CO2-extract biomass micromycete Mortierella minutissima and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella minutissima0,002
Peppers red hotTo the output of the target product 1000

13. Method of production of canned food, providing training recipe components, cutting, pass is the way in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella verticillata and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Janai bread 15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella verticillata0,002
Peppers red hotTo the output of the target product 1000

14. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella hygrophila and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Oren parsley 13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella hygrophila0,002
Peppers red hotTo the output of the target product 1000

15. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and drinking in the water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella polycephala and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella polycephala0,002
Peppers red hotTo the output of the target product 1000

Cab canning, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, sodium salt, CO2-extract biomass micromycete Mortierella globalpina and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

5
Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella globalpina0,002
Peppers red hotTo the output of the target product 1000

17. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella indohii and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, if the trail is the total consumption of the components, parts by weight of:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella indohii0,002
Peppers red hotTo the output of the target product 1000

18. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage to the cabbages is, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella sepedonioides and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella sepedonioides0,002
Peppers red hotTo the output of the target product 1000

19. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella lignicola and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
R is pcity onions 36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella lignicola0,002
Peppers red hotTo the output of the target product 1000

20. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO -extract biomass micromycete Mortierella humilis and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella humilis0,002
Peppers red hotTo the output of the target product 1000

21. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cut, Blanche the Finance and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella alliaceae and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

td align="left"> Sol
Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
10,6
CO2-Extract biomass micromycete
Mortierella alliaceae0,002
Peppers red hotTo the output of the target product 1000

22. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella strangulata and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella strangulata0,002
Peppers red hotTo the output of the target product 1000

23. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it CIPAC the tion and cooling to a temperature of 70-85° With, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella pusilla and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella pusilla0,002
Peppers red hotTo the output of the target product 1000

24. Method of production of canned food, providing training recipe components, cutting, passer who existence in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella gracilis and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
RJ is Noah bread 15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella gracilis0,002
Peppers red hotTo the output of the target product 1000

25. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella globulifera and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
It is the root of parsley 13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella globulifera0,002
Peppers red hotTo the output of the target product 1000

26. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and drinking in the water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella jenkinii and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella jenkinii0,002
Peppers red hotTo the output of the target product 1000

27. SP who own canning, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, sodium salt, CO2-extract biomass micromycete Mortierella dichotoma and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30% 5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella dichotoma0,002
Peppers red hotTo the output of the target product 1000

28. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella sclerotiella and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, if the following is relevant flow components, parts by weight of:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella sclerotiella0,002
Peppers red hotTo the output of the target product 1000

29. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh white cap the texts cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella zychae and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella zychae 0,002
Peppers red hotTo the output of the target product 1000

30. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella marburgensis and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

36-36,45
Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella marburgensis0,002
Peppers red hotTo the output of the target product 1000

31. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2EXT the act of biomass micromycete Mortierella beljakovae and pepper red hot, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella beljakovae0,002
Peppers red hotTo the output of the target product 1000

32. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanchir the existence and grinding on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella sarnyensis and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella sarnyensis0,002
Peppers red hotTo the output of the target product 1000

33. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella nigrescens and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage 250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella nigrescens0,002
Peppers red hotTo the output of the target product 1000

34. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85° With, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella gemmifera and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella gemmifera0,002
Peppers red hotTo the output of the target product 1000

35. Method of production of canned food, providing training recipe components, cutting, pass is the way in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella reticulata and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
R is Ana bread 15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella reticulata0,002
Peppers red hotTo the output of the target product 1000

36. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella parvispora and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
It is the root of parsley 13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella parvispora0,002
Peppers red hotTo the output of the target product 1000

37. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and drinking in the water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella pulchella and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella pulchella0,002
Peppers red hotTo the output of the target product 1000

38. With whom persons canning, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, sodium salt, CO2-extract biomass micromycete Mortierella gamsii and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

5
Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella gamsii0,002
Peppers red hotTo the output of the target product 1000

39. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella spinosa and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, if the following is the flow of components, parts by weight of:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella spinosa0,002
Peppers red hotTo the output of the target product 1000

40. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage to the cabbages is, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components with tomato paste, salt, CO2-extract biomass micromycete Mortierella nantahalensis and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella nantahalensis0,002
Peppers red hotTo the output of the target product 1000

41. Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots and onions, cutting, blanching and grinding on top of potatoes and parsley root, blanching and chopping on the top of the beet, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of pork, mixing bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, it was boiled and cooled to a temperature of 70-85°C, mixing the listed components tomato paste, salt, CO2-extract biomass micromycete Mortierella spinosa var. sterilis and pepper red hot pepper, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

Pork191-246,5
Parsley root13-13,2
Beets63-65,55
Cabbage250
Potatoes133-140,25
Onions36-36,45
Carrots50-51,3
Melted butter20
Tomato paste 30%5
Bran110
Pressed Baker's yeast2,5
Rye bread15
Sugar2,5
Sol10,6
CO2-Extract biomass micromycete
Mortierella spinosa var. sterilis0,002
Peppers red hotTo 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 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.

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-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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