Method for manufacturing canned food "vegetable soup" of special indication (variants)

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing first-course canned food for cosmic nutrition. The suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots, parsley root, leek and onions upon a roller; blanching and reducing the kernels of green peas upon a roller, cutting and reducing skinned fish filet upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with fish broth, tomato paste, common salt and CO2-extracts of the biomass of the preset mycromycete type, 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.

EFFECT: higher efficiency.

41 cl

 

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

Known method of preparing culinary dishes "vegetable Soup", providing training prescription components, boiling, and separation from the broth and cut fish cut, passerovannye in margarine carrots, parsley root, onion and leek, cut potatoes, fresh tomatoes and herbs, chopping fresh cabbage, bring broth to a boil, the introduction of potatoes and cabbage, cooked until tender, introduction for 10-15 minutes before end of cooking tomatoes, carrots, parsley root, onion, leeks, canned green peas, salt, pepper bitter and Bay leaf and the introduction of fish and greens with getting ready meals (Godunov LE Collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, p.64-72, 88).

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

This result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freeze and change Lonnie on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Pythium catenulatum, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Pythium catenulatum 0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Pythium coloratum, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

50-51,28
Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Pythium coloratum0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish Phi is e and green, mixing these components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Pythium gracile, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Pythium gracile0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result d is attained, however, the way of cooking of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Pythium irregulare, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Pythium irregulare0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Pythium ultimum, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Pythium ultimum0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in ghee and change Lonnie on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Pythium insidiosum, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Pythium insidiosum0,002
CO2-extract of black pepper bitter0,018
CO2-extract Lavrov is th sheet 0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Saprolegnia parasitica, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extrac the AMI biomass micromycete Mortierella alpina, pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella alpina0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, is income, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella elongata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass mi is Amiata
Mortierella elongata0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella bainieri, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella bainieri0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping at the top see the green peas, grinding on the top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella exigua, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella exigua0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella minutissima, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella minutissima0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella verticillata, black pepper bitter and Bay leaf, packing polucen the th mixture in aluminum tubes the next time the flow of components, parts by weight of:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella verticillata0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the ox is ke potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella hygrophila, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella hygrophila0,002
CO2-extract of black pepper is wow bitter 0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella polycephala, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root7-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella polycephala0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components of Rybn the m broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella globalpina, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella globalpina0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of the can is "vegetable Soup" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella indohii, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2extract b the mass micromycete
Mortierella indohii0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella sepedonioides, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top is the NRN green peas, grinding on the top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella lignicola, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella lignicola0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella humilis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella humilis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella alliaceae, black pepper bitter and Bay leaf, packing obtained with the art in aluminum tubes the next time the flow of components, parts by weight of:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella alliaceae0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on wolch the e potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella strangulata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella strangulata0,002
CO2-extract of pepper che the aqueous bitter 0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella pusilla, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-2,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella pusilla0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish is Uloom, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella gracilis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella gracilis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the method of canning "the pack of vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella globulifera, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract the iomasa micromycete
Mortierella globulifera0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella jenkinii, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella jenkinii0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping at the top see the green peas, grinding on the top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella dichotoma, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella dichotoma0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella sclerotiella, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="left"> greens
Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella zychae, black pepper bitter and Bay leaf, packing received MESI in aluminum tubes the next time the flow of components, parts by weight of:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella zychae0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on Vaccarella, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella marburgensis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella marburgensis0,002
CO2-extract of pepper h is REGO bitter 0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella beljakovae, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root2-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella beljakovae0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish the broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella sarnyensis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella sarnyensis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of the can is "vegetable Soup" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella nigrescens, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract the iomasa micromycete
Mortierella nigrescens0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella gemmifera, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella gemmifera0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top C the RNA of green peas, grinding on the top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella reticulata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella reticulata0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella parvispora, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

greens
Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella parvispora0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella pulchella, black pepper bitter and Bay leaf, packing poluchennymi in aluminum tubes the next time the flow of components, parts by weight of:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella pulchella0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on wolch the e potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella gamsii, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella gamsii0,002
CO2-extract of black pepper is Oriago 0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella spinosa, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-2,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella spinosa0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish is Uloom, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella nantahalensis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella nantahalensis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the method of preparation conse the great Patriotic war "vegetable Soup" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
Sol10,6
CO2the former is ract biomass micromycete
Mortierella spinosa var. sterilis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
fish brothto 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 the potatoes are cut, blanched in hot water and crushed on top. Prepared carrots, parsley root, onion and leek cut, passer in melted butter and crushed on top. Prepared corn green peas are blanched in hot water and crushed on top. Prepared Bessmertnova fish fillets and crushed herbs on the top. The following components are mixed with fish broth, tomato paste, salt and CO2-extracts one of the provided options invention, biomass, black pepper bitter and Bay leaf, Packed the mixture into the aluminum tubes at the above flow components, sealed and sterilized to obtain the target product.

The consumption of all is komponentov, in addition to the fish 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 the maximum in the first.

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

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. She was experienced product, regardless of the choice of CO2-extract of biomass micromycete of the provided options method, 6,9·104and for the control of product 4,1·104respectively.

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

1. 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, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt and CO2-extracts of biomass micromycete Pythium catenulatum, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30% 31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Pythium catenulatum0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo the output of the target product 1000

sealing and sterilisation.

2. 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, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Pythium coloratum, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Pythium coloratum0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on the top of the carrot, the Orcestra parsley, onions and leeks, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Pythium gracile, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Pythium gracile0,002
CO2-extract of black pepper bitter0,018
CO2-extract Laurel what about the leaf 0,004
Fish brothTo 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 grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top of the beans, green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Pythium irregulare, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Pythium irregulare0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Pythium ultimum, black pepper bitter and Bay leaf is, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Pythium ultimum0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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 fresh belacan the th cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Pythium insidiosum, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Pythiuminsidiosum 0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Saprolegnia parasitica, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components is with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella alpina, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella alpina0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo the output of the target product 1000

sealing and sterilisation.

9. The method of preparation of canned special n is the value providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella elongata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella elongata0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella bainieri, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

/tr>
Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella bainieri0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, balansirovanie grinding on the top of grain green peas, grinding on the top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella exigua, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella exigua0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothBefore the release of zelenog the 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella minutissima, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella minutissima0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella verticillata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the consumption component is in, parts by weight of:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella verticillata0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting isserovna in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella hygrophila, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella hygrophila0,002
CO2-extract of black pepper bitter0,018
CO -Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella polycephala, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Onions-then the second 26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella polycephala0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella globalpina, p is RCA bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella globalpina0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, beloko the Anna cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella indohii, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortieeila indohii 0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella sepedonioides, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="left"> Parsley root
Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components is impressive with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella lignicola, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella lignicola0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo the output of the target product 1000

sealing and sterilisation.

20. The method of preparation of canned specifically what about the destination, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella humilis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella humilis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella alliaceae, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

/tr>
Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella alliaceae0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanchetown and grinding on top of grain green peas, grinding on the top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella strangulata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella strangulata0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo the exit price is avago 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella pusilla, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Tomato paste in terms of 30%
Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella pusilla0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella gracilis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella gracilis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye the top is Yong oil and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella globulifera, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella giobulifera0,002
CO2-extract of black pepper bitter0,018
CO 2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella jenkinii, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Bow-the Ouray 26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella jenkinii0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella dichotoma, lane is as bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella dichotoma0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, beloko the Anna cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella sclerotiella, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mrtierella sclerotiella 0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella zychae, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella zychae0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components of the fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella marburgensis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella marburgensis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo the output of the target product 1000

sealing and sterilisation.

31. The method of preparation of canned food special the purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella beljakovae, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

/tr>
Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella beijakovae0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella sarnyensis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella sarnyensis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blancero the tion and grinding on top of grain green peas, grinding on the top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella nigrescens, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella nigrescens0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothBefore the release of a the new 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella gemmifera, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella gemmifera0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella reticulata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella reticulata0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in the flax oil and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella parvispora, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella parvispora0,002
CO2-extract of black pepper bitter0,018
CO -Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella pulchella, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Bow-the time is 26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortiereila pulchella0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella gamsii, PERC is bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella gamsii0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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 fresh Belocca the Noah cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella spinosa, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortieella spinosa 0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella nantahalensis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="left"> Parsley root
Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella nantahalensis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo 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, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, grinding on top Bessmertnova fish fillets and herbs, mixing the listed components is impressive with fish broth, tomato paste, salt, CO2-extract biomass micromycete Mortierella spinosa var. sterilis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets100
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sol10,6
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Fish brothTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing first-course canned food for cosmic nutrition. The suggested canned food should be manufactured due to chopping, blanching and reducing potatoes and green beans 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; 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 the biomass of preset micromycete type, 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.

EFFECT: higher efficiency.

41 cl

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.

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 present innovation deals with the technology for manufacturing first-course canned food for cosmic nutrition. The suggested canned food should be manufactured due to chopping, blanching and reducing potatoes and green beans 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; 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 the biomass of preset micromycete type, 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.

EFFECT: higher efficiency.

41 cl

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.

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-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.

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