Method for manufacturing canned food "soup krestyansky with cereals" 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 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 cereals up to semi-finished condition and reducing it 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 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.

A method of obtaining cooking food "peasant Soup with barley", providing training prescription components, boiling, and separation from the broth and cut poultry, cooking grits until soft, cut, passerovannye in melted fat carrot, parsley root and onions, cut tomatoes, fresh cabbage, potatoes, turnips and greens, bring broth to a boil, the introduction of cereals, cabbage, potatoes, and turnips, cooked until tender, introduction for 10-15 minutes before end of cooking tomatoes, carrots, parsley root and onions, introduction 5-10 minutes before the end of cooking salt, black pepper bitter and Bay leaf, introduction poultry and greens and dressing sour cream with getting ready meals (Godunov LE Collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, p.64-72, 87-88).

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 producing canned "peasant Soup with barley" special purpose provides for the preparation of ecapture components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2EXT the act of biomass micromycete
Pythium catenulatum0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Ka is Tophel 107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Pythium coloratum0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and izmelchenie is on the top cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Pythium gracile0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo exit the target issue for lighting the th product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens 25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Pythium irregulare0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of biomass micromycete Pythium ultimum black pepper bitter Lavrov and the second sheet, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Pythium ultimum0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and izmelchenie is on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
ythium insidiosum 0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup 40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding nawaloka poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella alpina0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

hermit the tion and sterilization.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter 20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella elongata0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella bainieri black pepper bitter and Bay leaf, packing the mixture into aluminum is Evie tubes with the following components flow, parts by weight of:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella bainieri0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on the top light is her cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella exigua0,002
CO2-extract PE the CA bitter 0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product
1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella minutissima0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, izmelchenie is on top of greens, mixing these components with bone broth, sour cream, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella verticillata black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella verticillata0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter 20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella hygrophila0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella polycephala black pepper bitter and Bay leaf, packing the mixture into the aluminum is eevie tubes with the following components flow, parts by weight of:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella polycephala0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on the top with the hedgehogs cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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 consumption, parts by weight:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella globalpina0,002
CO2-extract of pepper the cluster bitter 0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella indohii0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components is tov with bone broth sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the method of gaining the canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2the former is ract biomass micromycete
Mortierella lignicola0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
artotel 107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella humilis0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and crushed the e on the top cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierelia alliaceae0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens 25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella strangulata0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella pusilla black pepper bitter and La is the world sheet, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella pusilla0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and ismelda who s on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella globulifera0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding n is the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella jenkinii0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

germ is standardize and sterilization.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter 20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella dichotoma0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella sclerotiella black pepper bitter and Bay leaf, packing the mixture in the aluminum alloy is Nieve tubes with the following components flow, parts by weight of:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on the top with the hedgehogs cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella zychae0,002
CO2-extract of black pepper is th bitter 0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella marburgensis0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing pericycle the components with bone broth sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella beljakovae0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by way of receipt to whom of nservo "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-ek is a path biomass micromycete
Mortierella sarnyensis0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella nigrescens0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until polugotovnosti and and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella gemmifera0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Toutnament 30% 16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella reticulata0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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 consumption component is s, parts by weight of:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella parvispora0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on the top of St is the sale of cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella pulchella0,002
CO2-extract of pepper h is REGO bitter 0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrot 25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella gamsii0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components is impressive with bone broth sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella spinosa0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way to obtain design and the ditches "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-e is strict biomass micromycete
Mortierella nantahalensis0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of producing canned "peasant Soup with barley" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

td align="left"> Potatoes
The bird273,97-429,18
Cabbage200
107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone 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 potatoes and turnips cut, blanched in hot water and crushed on top. Prepared fresh cabbage cut, frozen and crushed on top. Prepared carrots, parsley root and onions are cut, passedout in melted butter and crushed on top. Prepared cereals, e.g. the barley, oatmeal, wheat, barley, millet or rice, cook until soft in water and milled on the top. Prepared poultry meat is cut and milled on the top. Prepared greens shredded on top. The following components are mixed with bone broth, sour cream, 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.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. Minimum consumption of poultry corresponds to using the Turkey category I, and the maximum corresponds to using chicken. The consumption of other species of birds occupies an intermediate position and is determined taking into account the norms of waste and losses on the settlement tab 100 kg per 1 t of the target product. 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. When this minimum is first rate taking 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, 7,4·104and for the control of product 5,6·104respectively.

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 way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on the acce green, mixing these components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Pythium catenulatum0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothBefore the release target is the product 1000

sealing and sterilisation.

2. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter 20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Pythium coloratum0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

3. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of biomass micromycete Pythium gracile, black pepper bitter and Bay leaf, packing the mixture into alyuminievuyu when following the flow of components, parts by weight of:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Pythium gracile0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

4. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding in which LCCE fresh cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Pythium irregulare 0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

5. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips 40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Pythium ultimum0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

6. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, cm is shivanie listed components with bone broth sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Pythium insidiosum0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and female sterilization in which the operation.

7. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in Perez is n
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

8. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella alpina, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time consumption, parts by weight:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella alpina0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

9. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on the top light is her cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella elogata 0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

10. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

40-41,61
The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella bainieri0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

11. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on the top green is neither, mixing these components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella exigua0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo exit the target p is oduct 1000

sealing and sterilisation.

12. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

20
The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella minutissima0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

13. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella verticillata, black pepper bitter and Bay leaf, packing the mixture into the aluminum is eevie tubes with the following components flow, parts by weight of:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella verticillata0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

14. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding n is the top fresh cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella hygrohila 0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

15. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

td align="right"> 40-41,61
The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella polycephala0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

16. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top Seele and, mixing these components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella globalpina0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo exit the target issue for lighting the th product 1000

sealing and sterilisation.

17. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter 20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella indohii0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

18. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella sepedonioides, black pepper bitter and Bay leaf, packing the mixture into aluminum is Evie tubes with the following components flow, parts by weight of:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

19. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding n is the top fresh cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella lignicla 0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

20. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips 40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella humilis0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

21. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onion, cooking until protodonata and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens,mixing the listed components with bone broth sour cream, tomato paste, salt and CO2-extracts of 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella alliaceae0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterile is the situation.

22. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in re the couple on
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella strangulata0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

23. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella pusilla0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

24. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh white is the cabbage, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella gracili 0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

25. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

td align="right"> 40-41,61
The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella globulifera0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

26. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top Seele and, mixing these components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella jenkinii0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothBefore the release of zelenog the product 1000

sealing and sterilisation.

27. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter 20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella dichotoma0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

28. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella sclerotiella, black pepper bitter and Bay leaf, packing the mixture into aluminum is Evie tubes with the following components flow, parts by weight of:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of
30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

29. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing on the top fresher the cabbage, cutting passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella zychae0,002
CO2 -extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

30. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing on the top of fresh cabbage, cutting passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots2-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella marburgensis0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

31. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing on the top of fresh cabbage, cutting passerone in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, sodium chloride Sol is Yu and CO 2-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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella beljakovae0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

32. The way to get canned for special purposes, providing for the preparing the prescription components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing on the top of fresh cabbage, cutting passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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 consumption, parts by weight:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of 30%16
Sour cream30
Sol10,6
CO 2-extract biomass micromycete
Mortierella sarnyensis0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

33. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing on the top of fresh cabbage, cutting passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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 consumption, parts by weight:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella nigrescens0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

34. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing on the top of fresh cabbage, cutting passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, Ismail is an increase on top of greens, mixing these components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella gemmifera0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

g is recitatio and sterilization.

35. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing on the top of fresh cabbage, cutting passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of 30% 16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella reticulata0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

36. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing on the top of fresh cabbage, cutting passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella parvispora0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

37. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing on the top of fresh cabbage, cutting passerovannye in melted butter and grinding on top of carrots, parsley root aracataca onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella pulchella0,002
CO2-extract of black pepper bitter0,016
CO2-extract Lavrov is th sheet 0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

38. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing on the top of fresh cabbage, cutting passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella gamsii0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

39. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing on the top of fresh cabbage, cutting passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of biomass micromycete Mortierella spinosa, black pepper bitter and Bay leaf, packing the mixture received in aluminum tubes the next time the flow of components, parts by weight of:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella spinosa0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

40. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing on the top of fresh cabbage, cut pasterova the s in melted butter and grinding on top of carrots, root parsley and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella nantahalensis0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

41. The way to get canned for special purposes, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing on the top of fresh cabbage, cutting passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

The bird273,97-429,18
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root1313,21
Onions48-48,62
Greens25
Melted butter20
Tomato paste in terms of 30%16
Sour cream30
Sol10,6
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

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

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 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

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-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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