Method for production of special canned goods (variants)

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed canned goods are produced by fresh white cabbage shredding, freezing and chopping; cutting of onion, carrot and parsley root followed roasting thereof in melt butter and chopping; beet blanching and chopping; chopping of goose meat, prune, and gardenstuff; desiccated mushroom soaking, boiling, separation from broth and chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, acetic acid, sour cream, sugar, table salt, CO2-extract of specific micromycete species, black pepper, bay leaf, and mushroom broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

 

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

Known method of preparing culinary dishes Soup with prunes and mushrooms", providing training prescription components, chopping fresh cabbage, blanching and cutting beets, cutting, passerovannye in cooking oil carrots, parsley root and onion, cooking, separation from the broth and cut geese, soaking, boiling, and separation from the broth and cut dried porcini mushrooms, cooked prunes, cut greens, passerovannye wheat flour, the introduction of cabbage in goose broth, boiling for 10-15 minutes, add the beets, carrots, parsley root, onion and tomato puree, cooking until tender, introduction for 10-15 minutes before end of cooking mushrooms and mushroom broth, introduction for 5-10 minutes before end of cooking salt, sugar, wheat flour, black pepper bitter and Bay leaf, add acetic acid., prunes, geese and greens and dressing sour cream with getting ready meals (Godunov LE, a Collection of recipes of dishes for catering - SPb.: ProFix, 2003, p.64-73, 79).

The technical result of the group of inventions is getting new cans for space power, with increased SPM is Temotu compared to the same culinary dish.

This result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Pythium catenulatum, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Pythium catenulatum0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid is the sour cream, sugar, salt, CO2-extract biomass micromycete Pythium coloratum, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete
Pythium coloratum0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Pythium gracile, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
repca the first bow 96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Pythium gracile0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components of the tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Pythium irregulare, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Pythium irregulare0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

GE is Matsalu and sterilization.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Pythium ultimum, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Pythium ultimum0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid is th, sour cream, sugar, salt, CO2-extract biomass micromycete Pythium insidiosum, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Pythium insidiosum0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealed and sterilized the years.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Saprolegnia parasitica, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Saprolegnia parasitica0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, lemon Ki is lotay, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella alpina, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella alpina0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealed and sterilized the years.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella elongata, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella elongata0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, lemon KIS is Auteuil, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella bainieri, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella bainieri0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and wiped the mobilization.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella exigua, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella exigua0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid is the sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella minutissima, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella minutissima0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

seal and with whom realizatio.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella verticillata, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella verticillata0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, lemon to what slotow, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella hygrophila, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella hygrophila0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and St is realizatio.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella polycephala, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella polycephala0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, lemon Ki is lotay, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella globalpina, black pepper bitter, Bay leaf and mushroom broth., packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella globalpina0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

seal and with whom realizatio.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella indohii, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella indohii0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid is the sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella sepedonioides, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella sepedonioides0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing the sterilization.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella lignicola, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella lignicola0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, lemon KIS is Auteuil, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella humilis, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella humilis0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and wiped the mobilization.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella alliaceae, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella alliaceae0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, lemon KIS is Auteuil, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella strangulata, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella strangulata0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

seal and with whom realizatio.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella pusilla, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella pusilla0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid is the sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella gracilis, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella gracilis0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and wiped the mobilization.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella globulifera, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella globulifera0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, lemon Ki is lotay, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella jenkinii, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella jenkinii0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and wiped the mobilization.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella dichotoma, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella dichotoma0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, lemon KIS is Auteuil, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella sclerotiella, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella sclerotiella0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and is terilization.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella zychae, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella zychae0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid is the sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella marburgensis, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella marburgensis0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and is terilization.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella beljakovae, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

goose624
melted butter20
sour cream20
beets200-416,12
cabbage300
carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
prunes80
greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella beljakovae0,002
Black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, lemon Ki is lotay, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella sarnyensis, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
Prunes80
Greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella sarnyensis0,002
black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and St is realizatio.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella nigrescens, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
Prunes80
Greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella nigrescens0,002
black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, lemon Ki is lotay, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella gemmifera, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
Prunes80
Greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella gemmifera0,002
black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and CTE is elizario.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella reticulata, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
Prunes80
Greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella reticulata0,002
black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, lemon Ki is lotay, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella parvispora, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
Prunes80
Greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella parvispora0,002
black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and St is realizatio.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella pulchella, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
Prunes80
Greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella pulchella0,002
black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, lemon KIS is Auteuil, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella gamsii, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
Prunes80
Greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella gamsii0,002
black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealed and sterilized the years.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella spinosa, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
Prunes80
Greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella spinosa0,002
black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid is the sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella nantahalensis, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
Prunes80
Greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella nantahalensis0,002
black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing the sterilization.

The same result is achieved by the fact that the way of cooking canned "Soup with prunes and mushrooms" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella spinosa var. sterilis, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
parsley root26-26,42
onions96-97,24
dried mushrooms20
Prunes80
Greens12,5
wheat flour20
tomato paste 30%20
citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella spinosa var. sterilis0,002
black pepper bitter0,6
Bay leaf0,4
mushroom soupto the output of the target product 1000

sealing and sterilisation.

The methods are implemented as follows.

Prescription components prepared according to the traditional technology. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared carrots, parsley root and onions are cut, passer in melted butter and crushed on top. Prepared beets are blanched in hot water and crushed on top. Prepared Gusyatin, prunes and herbs crushed on top. Prepared dried mushrooms soaked in traditional technology for 3-4 hours in cold water, boil it till the goth is Vesti, separated from the broth and shredded on top. Prepared wheat flour passer. The following components are mixed with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract one of the provided options invention, biomass, black pepper bitter, Bay leaf and mushroom broth, 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 the mushroom broth, given taking into account norms of waste and losses of each type of raw material. If using tomato paste with a solids content not matching the prescription, consumption recalculated to equivalent solids content. For components of plant origin are given as intervals expenses cover their possible change of shelf life of raw materials. The minimum value of consumption take in the second calendar half-year, and a maximum in the first.

Obtained according to the described technology preserves on physico-chemical and sensory characteristics correspond to THE 10.04.10.2.10.2.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on ipromoh 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 provided variants of the method, 8,8·104and for the control of product 4,8·104respectively.

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

1. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Pythium catenulatum, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components that mA is C:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Pythium catenulatum0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product
1000

hermetization and sterilization.

2. The method of preparation of canned food for special purposes, providing training prescription component is in, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Pythium coloratum, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20/td>
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Pythium coloratum0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

3. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Pythium gracile, black pepper bitter, Bay leaf and mushroom broth, packing is received from the mixture in aluminum tubes the next time the flow of components, parts by weight of:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Pythium gracile0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

4. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and edit leczenie on top of fresh cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Pythium irregulare, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Pythium irregulare0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

5. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Pythium ultimum, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624Melted butter20Sour cream20Beets200-416,12Cabbage300Carrots100-102,56Parsley root26-26,42Onions96-97,24Dried mushrooms20Prunes80Greens12,5Wheat flour20Tomato paste in conversion 30%20Citric acid1,2Sol10,2Sugar20CO2-extract biomass micromycete Pythium ultimum0,002Black pepper bitter0,6Bay leaf0,4Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

6. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, passing arowana in melted butter and grinding on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Pythium insidiosum, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

1,2
Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid
Sol10,2
Sugar20
CO2-extract biomass micromycete Pythium insidiosum0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

7. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Saprolegnia parasitica, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose 624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Saprolegnia parasitica0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

8. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in ghee and from alchemie on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella alpina, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

1,2
Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella alpina0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

9. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella elongata, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose 624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1.2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella elongata0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

10. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in ghee and from alchemie on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella bainieri, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

1,2
Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella bainieri0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

11. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella exigua, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose 624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella exigua0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

12. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and edit leczenie on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella minutissima, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

1,2
Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella minutissima0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

13. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella verticillata, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

624
Goose
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella verticillata0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

14. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in the melted butter and smallchange on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella hygrophila, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid 1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella hygrophila0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

15. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella polycephala, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="right"> 624
Goose
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella polycephala0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

16. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in the melted butter and melenie on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella globalpina, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid 1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella globalpina0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

17. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella indohii, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose 624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella indohii0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

18. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and edit leczenie on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella sepedonioides, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid 1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella sepedonioides0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

19. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella lignicola, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

G is satin 624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella lignicola0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

20. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in toplane the oil and grinding on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella humilis, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

1,2
Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella humilis0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

21. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella alliaceae, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose 624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella alliaceae0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

22. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in the melted butter and melenie on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella strangulata, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

1,2
Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella strangulata0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

23. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella pusilla, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

624
Goose
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella pusilla0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

24. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and edit leczenie on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella gracilis, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

1,2
Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella gracilis0,002
Black pepper bitter0,6
Bay Leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

25. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella globulifera, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

624
Goose
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella globulifera0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

26. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in the melted butter and melenie on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella jenkinii, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

1,2
Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella jenkinii0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

27. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella dichotoma, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose 624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella dichotoma0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

28. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in the melted butter and melenie on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella sclerotiella, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid 1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella sclerotiella0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

29. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella zychae, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

HUS is Tina 624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella zychae0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

30. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye melted in the asle and grinding on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella marburgensis, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid 1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella marburgensis0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

31. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella beljakovae, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

G is satin 624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella beljakovae0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

32. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in toplane the oil and grinding on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella sarnyensis, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid 1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella sarnyensis0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

33. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella nigrescens, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

624
Goose
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella nigrescens0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

34. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in the melted butter and melenie on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella gemmifera, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="right"> 1,2
Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella gemmifera0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

35. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella reticulata, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

624
Goose
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella reticulata0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

36. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in the melted butter and melenie on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella parvispora, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid 1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella parvispora0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

37. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella pulchella, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

624
Goose
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella pulchella0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

38. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in ghee and from alchemie on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella gamsii, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid 1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella gamsii0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

39. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella spinosa, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose 624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella spinosa0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

40. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and edit leczenie on top of carrots, root parsley and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella nantahalensis, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid 1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella nantahalensis0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.

41. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the beet, grinding on top geese, prunes and herbs, soaking, boiling, and separation from the broth and grinding on top of dried porcini mushrooms, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, salt, CO2-extract biomass micromycete Mortierella spinosa var. sterilis, black pepper bitter, Bay leaf and mushroom broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Goose624
Melted butter20
Sour cream20
Beets200-416,12
Cabbage300
Carrots100-102,56
Parsley root26-26,42
Onions96-97,24
Dried mushrooms20
Prunes80
Greens12,5
Wheat flour20
Tomato paste in conversion
30%20
Citric acid1,2
Sol10,2
Sugar20
CO2-extract biomass micromycete Mortierella spinosa var. sterilis0,002
Black pepper bitter0,6
Bay leaf0,4
Mushroom soupTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

FIELD: food processing industry, in particular production of canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are produced by soaking of wheat bread in milk followed by chopping thereof; skimmed fish fillet chopping. Further abovementioned components are blended with table salt and black pepper to produce mince. Further mince is formed in form of minced collops. Collops are breaded in wheat pulled bread and roasted in vegetable oil. Fresh white cabbage is shredded, and frozen; wheat flour is roasted; onion is cut, roasted in vegetable oil and chopped. Onion, wheat flour, sour cream, fish broth, tomato paste, acetic acid, sugar, table salt, cinnamon, nutmeg, bay leaf, pimento, and black pepper are blended to produce sauce. Collops, cabbage and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food industry.

SUBSTANCE: the innovation in question deals with manufacturing fish-vegetable canned food for cosmic nutrition. The suggested canned food should be prepared due to cutting, rolling with the part of wheat flour, roasting in vegetable oil and reducing skinned fish filet upon a roller, cutting, freezing and reducing new white cabbage upon a roller followed by heating the rest part of wheat flour, cutting and heating in vegetable oil and reducing the carrots, parsley root and onions upon a roller. Then one should mix the above-mentioned components with fish broth, tomato paste, dry white wine, sugar, common salt, citric acid and CO2-extracts of hot black pepper and laurel leaf. After that, one should fulfill packing procedures to pack 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 present innovation deals with technology for manufacturing fish-vegetable canned food for cosmic nutrition. The present innovation deals with cutting, blanching and reducing potatoes, Swedish turnip, celery root and the part of parsley root upon a roller; chopping, freezing and reducing new white cabbage upon a roller, blanching and reducing the part of carrots upon a roller, cutting and reducing the gourd upon a roller; reducing skinned fish filet and the part of onions upon a roller; cutting, heating in melted butter and reducing the rest parts of carrots, parsley root and onions upon a roller followed by grating the garlic, heating the wheat flour and mixing the above-mentioned components with fish broth, tomato paste, sugar, common salt, citric acid and CO2-extracts of clove, cinnamon, hot black pepper and laurel leaf followed by packing the mixture obtained into aluminum tubes with subsequent sealing and sterilization. The innovation enables to obtain canned food of higher digestibility.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing fish-vegetable canned food for cosmic nutrition. The present innovation deals with cutting, blanching and reducing potatoes, turnip, celery root and the part of parsley root upon a roller; chopping, freezing and reducing new white cabbage upon a roller, blanching and reducing the part of carrots upon a roller, cutting and reducing the gourd upon a roller; reducing skinned fish filet and the part of onions upon a roller; cutting, heating in melted butter and reducing the rest parts of carrots, parsley root and onions upon a roller followed by grating the garlic, heating the wheat flour and mixing the above-mentioned components with fish broth, tomato paste, sugar, common salt, citric acid and CO2-extracts of clove, cinnamon, hot black pepper and laurel leaf followed by packing the mixture obtained into aluminum tubes with subsequent sealing and sterilization. The innovation enables to obtain canned food of higher digestibility.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting, heating in vegetable oil and partial grating carrots, parsley root and onions; cutting, blanching potatoes and the Swedish turnip; chopping, freezing new white cabbage, and, also, cutting fish filet and marrows followed by heating wheat flour in melted butter. Then one should mix at oxygen-free access the ungrated part of carrots, parsley root and onions, potatoes, the Swedish turnip, white cabbage and marrows to obtain the garnish. Then it is necessary to mix the grated part of carrots, parsley root and onions, wheat flour with tomato paste, fish broth, sugar, common salt, hot black pepper and laurel leaf to obtain the gravy. After that, one should fulfill packing procedures to pack fish filet, garnish and gravy followed by sealing and sterilization. This enables to obtain new canned food being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the innovation in question deals with the technology for manufacturing fish-vegetable canned food for cosmic nutrition due to preparing necessary components due to cutting, heating in melted butter and reducing the carrots, parsley root and onions upon a roller; cutting, blanching and reducing potatoes and turnip upon a roller; chopping, freezing new white cabbage and reducing it upon a roller; cutting and reducing the gourd upon a roller; cutting skinned fish filet and reducing it upon a roller, heating wheat flour and grating the garlic. Then it is necessary to mix the above-mentioned components with tomato paste on conversion to 30%-one, fish broth, sugar, common salt and CO2-extracts of hot black pepper and laurel leaf. After that, one should fulfill packing procedures into aluminum tubes followed by sealing and sterilization. The obtained canned food should be prepared at preset expenditure of components applied. 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 present innovation deals with technology for manufacturing fish-vegetable canned food. The present innovation deals with cutting and blanching potatoes, Swedish turnip, celery root and the part of parsley root; chopping and freezing new white cabbage, blanching and cutting the part of carrots, cutting and heating in vegetable oil the rest parts of carrots and parsley root and their partial grating. Then comes cutting, partial heating in vegetable oil and partial grating of heated part of onions followed by cutting skinned fish filet and marrows followed by grating the garlic, heating the wheat flour and mixing at oxygen-free access of ungrated parts of carrots, parsley root and onions, celery root, potatoes, Swedish turnip, cabbage and marrows to obtain the garnish. Then it is necessary to mix grated parts of carrots, parsley root and onions, garlic, wheat flour with fish broth, tomato paste, sugar, common salt, acetic acid, clove, cinnamon, hot black pepper and laurel leaf to obtain the gravy followed by packing the fish filet, garnish and gravy with subsequent sealing and sterilization. The innovation enables to obtain new canned food of higher digestibility.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the present innovation deals with cutting, blanching and reducing potatoes, Swedish turnip, celery root and the part of parsley root upon a roller; chopping, freezing and reducing new white cabbage upon a roller, blanching and reducing the part of carrots upon a roller, reducing skinned fish filet and the part of onions upon a roller; cutting, heating in melted butter and reducing the rest parts of carrots and onions upon a roller followed by cutting, heating in melted butter and grating the rest part of parsley root, heating the wheat flour and mixing the above-mentioned components with fish broth, tomato paste, sugar, common salt, citric acid and CO2-extracts of clove, cinnamon, hot black pepper and laurel leaf followed by packing the mixture obtained into aluminum tubes with subsequent sealing and sterilization. The innovation enables to obtain canned food of higher digestibility.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting, freezing and reducing new white cabbage upon a roller, blanching fresh edible boletus and reducing them upon a roller and, also, cutting white culinary roots followed by their blanching and grating, cutting and reducing skinned fish filet upon a roller and grating the onions followed by heating wheat flour in melted butter. Then one should mix the above-mentioned components with melted butter, fish broth, common salt and citric acid and CO2-extracts of lemon peel, hot black pepper and laurel leaf. After that, one should fulfill packing procedures to pack 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, heating in vegetable oil and partial grating carrots, parsley root and onions; cutting, blanching potatoes and the turnip; chopping, freezing new white cabbage, and, also, cutting fish filet followed by heating wheat flour in melted butter. Then one should mix at oxygen-free access the ungrated part of carrots, parsley root and onions, potatoes, the turnip and white cabbage to obtain the garnish. Then it is necessary to mix the grated part of carrots, parsley root and onions, wheat flour with tomato paste, fish broth, sugar, common salt, hot black pepper and laurel leaf to obtain the gravy. After that, one should fulfill packing procedures to pack fish filet, garnish and gravy followed by sealing and sterilization. This enables to obtain new canned food being of higher 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 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

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-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.

Up!