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

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing first-course canned food for cosmic nutrition. The suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots, parsley root, leek and onions upon a roller; blanching and reducing the kernels of green peas upon a roller, cutting and reducing 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 known method for the production of culinary dishes "vegetable Soup", providing training prescription components, boiling, and separation from the broth and cut of meat, cutting, passerovannye in margarine carrots, parsley root, onion and leek, cut potatoes, fresh tomatoes and herbs, chopping fresh cabbage, bring broth to a boil, the introduction of potatoes and cabbage, cooked until tender, introduction for 10-15 minutes before end of cooking tomatoes, carrots, parsley root, onion, leeks, canned green peas, salt, pepper bitter and Bay leaf, the introduction of meat 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, 88).

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

This result is achieved by a method of production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, Zam the decontamination and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass of micromic is that Pythium catenulatum 0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

carrots
Meat120,48-157,48
cabbage100
potatoes267-281,6
50-51,28
root parsley27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Pythium coloratum0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, R is LC and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Pythium gracile0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
bone brothto the output of the target product 1000,
/p>

sealing and sterilisation.

The same result is achieved by a method of production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
Greens25
tomato paste 30%31
melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete Pythium irregulare0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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 Laurel what about the sheet, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
Greens25
tomato paste 30%31
melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete Pythium ultimum0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, the freezing and melenie on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
Greens25
tomato paste 30%31
melted butter20
Sour cream50
Sol10,6
CO2-extract biomass of micromic is the Pythium insidiosum 0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
Greens25
tomato paste 30%31
melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete Saprolegnia parasitica0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain of the green is on peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
Greens25
tomato paste 30%31
melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella alpina0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
bone brothup in the course of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
Greens25
tomato paste 30%31
melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella elongata0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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, pepper Montenegro is bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
Greens25
tomato paste 30%31
melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella bainieri0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, the freezing is grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella exigua0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

td align="center"> 267-281,6
Meat120,48-157,48
Cabbage100
Potatoes
Carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
Greens25
tomato paste 30%31
melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella minutissima0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the ox is ke beans green peas, cutting and grinding on top of meat, 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 in aluminum tubes the next time the flow of components, parts by weight:

meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella verticillata0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
bone broth to the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella hygrophila0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts bio the assy of micromycete Mortierella polycephala, pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella potycephala0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of the recipe the situations of components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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 the flow of components, parts by weight:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella globalpina0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella indohii0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, cor what I parsley, onions and leeks, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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 in aluminum tubes the next time the flow of components, parts by weight:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella sepedonioides0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
repcatlog 24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella lignicola0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone b is the lion, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella humilis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved that way is proizvodstva canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
10,6
CO2-extract biomass micromycete Mortierella alliaceae0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella strangulata0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on the top of the carrot is, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella pusilla0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
efcacy onions 24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella gracilis0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone b is the lion, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella globulifera0,002
CO2-extract of black pepper bitter0,018
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 an str is about the production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
10,6
CO2-extract biomass micromycete Mortierella jenkinii0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella dichotoma0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of the carrots, the root of Petrus and, onions and leeks, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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 aluminum tubes the next time the flow of components, parts by weight:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella sclerotiella0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
bulb l is to 24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella zychae0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone Boo what ionom, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella marburgensis0,002
CO2-extract of black pepper bitter0,018
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 SP is own production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella beljakovae0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella sarnyensis0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onions and leeks, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella nigrescens0,002
CO2-extract of black pepper bitter0,018
CO2Bay leaf extract 0,004
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella gemmifera0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomaten the nd 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella reticulata0,002
CO2-extract of black pepper bitter0,018
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 production of canned vegetable Soup" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella parvispora0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella pulchella0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots,parsley root, onions and leeks, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella gamsii0,002
CO2-extract of black pepper bitter0,018
CO2the former is ract Bay leaf 0,004
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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 in aluminum tubes the next time the flow of components, parts by weight:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella spinosa0,002
CO2-extract of black pepper bitter0,018
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 production of canned Soup vegetables" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato is pasta, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella nantahalensis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved in that the production method of preservation is s "vegetable Soup" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
cabbage100
potatoes267-281,6
carrots50-51,28
parsley root27-27,43
onions24-24,31
leek26
Corn green peas46
greens25
tomato paste 30%-n the I 31
melted butter20
sour cream50
Sol10,6
CO2-extract biomass micromycete Mortierella spinosa var. sterilis0,002
CO2-extract of black pepper bitter0,018
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 fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared the potatoes are cut, blanched in hot water and crushed on top. Prepared carrots, parsley root, onion and leek cut, passer in melted butter and crushed on top. Prepared corn green peas are blanched in hot water and crushed on top. Prepared meat cut and milled on the top. Prepared greens shredded on top. The following components are mixed with bone broth, the estimate is Oh, 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 meat is the use of pork cut, and the maximum corresponds to the lamb category II. The consumption of other types of meat 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. The minimum value of consumption take in the second calendar half-year, and a maximum in the first.

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

Check digestibility of canned obtained by pre 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 from the available options method, 6,9·104and for the control of product 4,1·104respectively.

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

1. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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, f is well mixture in aluminum tubes the next time the flow of components, parts by weight of:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Pythium catenulatum0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

2. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the acce potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Pythium coloratum 0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

3. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
The bark is parsley 27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Pythium gracile0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

4. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing erecycling 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Pythium irregulare0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

5. How is proizvodstva canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Pythium ultimum0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

6. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

td align="left"> Meat
120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Pythium insidiosum0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

7. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding nawaloka carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
CO2-extract of black pepper St is koho 0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

8. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

24-24,31
Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella alpina0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

9. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone broth, sour cream, amateu pasta, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella elongata0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

10. Method of production of canned food is special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella bainieri0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

11. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella exigua0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

12. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in ghee and from alchemie on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella minutissima0,002
CO2-extract of black pepper St is koho 0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

13. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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 in aluminum tubes the next time the flow of components, parts by weight:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onion Lou who 24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella verticillata0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

14. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone Bolo the Ohm, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella hygrophila0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

15. SPO is about canning special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella polycephala0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

16. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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 the flow of components, parts by weight:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella globalpina0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

17. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in the melted butter and smallchange on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella indohii0,002
CO2-extract of black pepper Gork is th 0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

18. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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 in aluminum tubes the next time the flow of components, parts by weight:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onion Lou who 24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

19. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone Bolo the Ohm, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella lignicola0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

20. SPO is about canning special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella humilis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

21. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella alliaceae0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

22. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in the melted butter and melenie on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella strangulata0,002
CO2-extract of black pepper mountains is who 0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

23. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

24-24,31
Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella pusilla0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

24. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone broth, sour cream, amateu pasta, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella gracilis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

25. The production method of the can is special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella globulifera0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

26. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella jenkinii0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

27. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in the melted butter and melenie on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella dichotoma0,002
CO2-extract of black pepper mountains is who 0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

28. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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 aluminum tubes the next time the flow of components, parts by weight:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onion Lou who 24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

29. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone Bolo the Ohm, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella zychae0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

30. Methods for the production of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella marburgensis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

31. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella beljakovae0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

32. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in the melted butter and smallchange on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella sarnyensis0,002
CO2-extract of black pepper mountains is who 0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

33. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions 24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella nigrescens0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

34. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone Bolano is, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella gemmifera0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

35. SPO is about canning special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella reticulata0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

36. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella parvispora0,002
Coz extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

37. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and ismalic the tion on the top of the carrot, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella pulchella0,002
CO2-extract of black pepper Gore the CSO 0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

38. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

24-24,31
Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
COi-extract biomass micromycete
Mortierella gamsii0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

39. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato is pasta, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella spinosa0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

40. Method of production of canned food with etiologi destination providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20/td>
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella nantahalensis0,002
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000

sealing and sterilisation.

41. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root, onion and leek, blanching and chopping on the top grain green peas, cutting and grinding on top of meat, 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:

Meat120,48-157,48
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Parsley root27-27,43
Onions24-24,31
Leek26
Corn green peas46
Greens25
Tomato paste in terms of 30%31
Melted butter20
Sour cream50
Sol10,6
CO2-extract biomass micromycete
Mortierella spinosa var.sterilis0,002
CO2-extract of black pepper bitter0,018
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 canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes and green beans, cutting and heating carrots and onions in melted butter followed by cutting meat and greens, mixing the above-mentioned components at oxygen-free access with common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and bone broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility.

EFFECT: higher efficiency.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; potato and vegetable haricot cutting, and chopping; carrot and onion cutting, roasting in melt butter and chopping; meat cutting and chopping; gardenstuff chopping. Abovementioned components are blended with bone broth, sour cream, table salt, and CO2-black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Canned soup // 2292813

FIELD: food processing industry, in particular production of canned soup concentrates.

SUBSTANCE: claimed method includes potato cutting and blanching; tomato and fresh white cabbage cutting and freezing; carrot, parsley root and onion cutting and roasting in melt fat; grain boiling up to semi-finished state; meat and gardenstuff cutting. Obtained mixture is blended with table salt, black pepper and bay leaf in oxygen-free atmosphere, pre-packed with bone broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; potato cutting, blanching and chopping; onion, carrot and roots of parsley and celery cutting, roasting in melt butter, and chopping; chopping of fish fillet, leek, gardenstuff, and salt cucumber. Abovementioned components are blended with fish broth, table salt, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

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 suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes and green beans, cutting and heating carrots and onions in melted butter followed by cutting meat and greens, mixing the above-mentioned components at oxygen-free access with common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and bone broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility.

EFFECT: higher efficiency.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; potato and vegetable haricot cutting, and chopping; carrot and onion cutting, roasting in melt butter and chopping; meat cutting and chopping; gardenstuff chopping. Abovementioned components are blended with bone broth, sour cream, table salt, and CO2-black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Canned soup // 2292813

FIELD: food processing industry, in particular production of canned soup concentrates.

SUBSTANCE: claimed method includes potato cutting and blanching; tomato and fresh white cabbage cutting and freezing; carrot, parsley root and onion cutting and roasting in melt fat; grain boiling up to semi-finished state; meat and gardenstuff cutting. Obtained mixture is blended with table salt, black pepper and bay leaf in oxygen-free atmosphere, pre-packed with bone broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; potato cutting, blanching and chopping; onion, carrot and roots of parsley and celery cutting, roasting in melt butter, and chopping; chopping of fish fillet, leek, gardenstuff, and salt cucumber. Abovementioned components are blended with fish broth, table salt, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

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-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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