Method for production of special canned goods (variants)

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

SUBSTANCE: claimed method includes turnip, carrot, white root, and onion cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; wheat flour roasting; beef chopping. Abovementioned components are blended with table salt, CO2-extract from micromycete of specific species, black pepper, pimento, bay leaf and bone broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

 

Group of inventions relates to the production technology masoomeh canned.

A known method for the production of culinary dishes Goulash with vegetables", involving cutting and roasting in fat onions, white roots, carrots, turnips and fresh cabbage, cutting of beef, passerovannye in fat and dilution broth flour, blending, and roasting in fat, onion, and beef, add to it salt, pepper and broth, stewing until tender, add flour, extinguishing within 5 minutes, add the other listed components and stewing until ready to obtain the target product (I.E. Sepulchral, the Book about tasty and healthy food): EKSMO-Press, 2001, pp.261-262).

The technical result of the group of inventions is getting new cans to supply astronauts with improved digestibility as compared to similar culinary dish.

This result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on top of beef efficient when blended the e listed components of table salt, CO2-extract biomass micromycete Pythium catenulatum, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Pythium catenulatum0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top mo the Covey, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Pythium coloratum, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Pythium coloratum0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and wiped the mobilization.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Pythium gracile, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Pythium gracile0,002
black pepper is Orci 0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Pythium irregulare, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Pythium irregulare0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Pythium ultimum, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter 67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Pythium ultimum0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Pythium insidiosum, pepper black bitter pepper, Laurel L. is a shrub and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Pythium insidiosum0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, Passero is of wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Saprolegnia parasitica, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provided for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella alpina, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella alpina0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
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 Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella elongata, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella elongata0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella bainieri, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella bainieri0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella exigua, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella exigua0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2the former is rectom biomass micromycete Mortierella minutissima, pepper black bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella minutissima0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, Sinkovec is, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella verticillata, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella verticillata0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result can be achieved by the I, what method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella hygrophila, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella hygrophila0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella polycephala, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
of wheat the ranks flour 10
Sol12
CO2-extract biomass micromycete
Mortierella polycephala0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella globalpina, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella giobalpina0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella indohii, black pepper bitter, allspice, Bay leaf and bone what Uloom, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella indohii0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, Passero is the use of wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella sepedonioides, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides the AET training prescription components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella lignicola, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella lignicola0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
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 Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella humilis, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete#x0200A;
Mortierella humilis0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella alliaceae, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella alliaceae0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella strangulata, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella strangulata0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-e is strukton biomass micromycete Mortierella pusilla, pepper black bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella pusilla0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, morgiana and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella gracilis, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella gracilis0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special is the purpose envisages preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella globulifera, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

to the output of the target product 1000,
beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella globulifera0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone broth

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella ienkinii, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella ienkinii0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella dichotoma, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48/td>
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella dichotoma0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella sclerotiella, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-what xtractor biomass micromycete Mortierella zychae, pepper black bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella zychae0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, C is marajuana and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella marburgensis, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella marburgensis0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special is th purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella beliakovae, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella beliakovae0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
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 Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella sarnyensis, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromyceteMortierella sarnyensis0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella nigrescens, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots 46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella nigrescens0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella gemmifera, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella gemmifera0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-ek is a path biomass micromycete Mortierella reticulata, pepper black bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella reticulata0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella parvispora, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella parvispora0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" specifically what about the assignment provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella pulchella, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella pulchella0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
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 Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella gamsii, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete&x0200A;
Mortierella gamsii0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella spinosa, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella spinosa0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella nantahalensis, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella nantahalensis0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-what xtractor biomass micromycete Mortierella spinosa var. sterilis, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef469,01-482,61
melted butter67
onions124,02-125,61
parsnip49,8-50,6
carrots46,8-48
turnips65,72-68,37
cabbage204,17
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
black pepper bitter0,4
allspice0,5
Bay leaf0,1
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 carrots, onions, parsnip and turnip cut, passer in melted butter and crushed on top. Prepared fresh cabbage to the chopped cabbage, subjected to freezing, preferably slow, and crushed on the top. Prepared wheat flour passer. Prepared beef cut and milled on the top. The following components are mixed with salt, CO2-extract one of the provided options invention, biomass, black pepper bitter, allspice, Bay leaf and bone broth, Packed the mixture into the aluminum tubes at the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. Minimum consumption of beef corresponds to using meat category I, and the maximum corresponds to using meat category II. 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 food, obtained by the proposed method, and cooking meals for the closest analogue was carried out PU is eat cultivation on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product regardless of the choice of CO2-extract of biomass micromycete provided variants of the method, a 1.5·105and for the control of product 1,1·105respectively.

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

1. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Pythium catenulatum, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions 124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Pythium catenulatum0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

2. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Pythium coloratum, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum the UBA when following the flow of components, parts by weight of:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Pythium coloratum0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

3. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components is impressive with salt, CO2-extract biomass micromycete Pythium gracile, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Pythium gracile0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

4. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions Lou who and, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Pythium irregulare, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Pythium irregulare0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

5. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Pythium ultimum, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Pythium ultimum0,002
Black pepper bitterAllspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

6. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Pythium insidiosum, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour 10
Salt12
CO2-extract biomass micromycete
Pythium insidiosum0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

7. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Saprolegnia parasitica, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

tr>
Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

8. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella alpina, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture into aluminum tubes when the trail is the total consumption of the components, parts by weight of:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella alpina0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

9. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components is tov table salt, CO2-extract biomass micromycete Mortierella elongata, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella elongata0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

10. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on the top of the carrot, onion is St Luke, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella bainieri, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella bainieri0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

11. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella exigua, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella exigua0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

12. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella minutissima, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

/tr>
Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella exigua0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

13. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella verticillata, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella verticillata0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

14. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella hygrophila, black pepper bitter, allspice, Bay leaf and bone broth, facultyprofiles mixture in aluminum tubes the next time the flow of components, parts by weight of:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella hygrophila0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

15. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components the clients with salt, CO2-extract biomass micromycete Mortierella polycephala, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella polycephala0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

16. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, rap is atogo onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella globalpina, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella globalpina0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

17. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella indohii, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella indohii0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

18. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella sepedonioides, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

19. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella lignicola, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella lignicola0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

20. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella humilis, black pepper bitter, allspice, Bay leaf and bone broth, the packaging of the scientists mixture in aluminum tubes the next time the flow of components, parts by weight of:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella humilis0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

21. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components shall now with salt, CO2-extract biomass micromycete Mortierella alliaceae, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella alliaceae0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

22. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, repca is bow wow, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella strangulata, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella strangulata0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

23. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella pusilla, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella pusilla0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

24. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella gracilis, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella gracilis0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

25. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella globulifera, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture into aluminum tubes with the following components flow,

Beef469,01-482,61
Melted butter67
Repca the first bow 124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella globulifera0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

26. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella ienkinii, black pepper bitter, allspice, Bay leaf and bone broth, packing the obtained mixture is in aluminum tubes the next time the flow of components, parts by weight of:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella ienkinii0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

27. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components shall now with salt, CO2-extract biomass micromycete Mortierella dichotoma, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella dichotoma0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

28. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, repca is bow wow, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella sclerotiella, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

< num="220"> sealing and sterilisation.

29. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella zychae, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella zychae0,002
0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

30. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella marburgensis, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Pshenichny what I flour 10
Salt12
CO2-extract biomass micromycete
Mortierella marburgensis0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

31. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella beliakovae, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella beliakovae0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

32. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella sarnyensis, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture into aluminum tubes etc the following components flow, parts by weight of:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella sarnyensis0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

33. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components the clients with salt, CO2-extract biomass micromycete Mortierella nigrescens, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella nigrescens0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

34. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, repch is that bow, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella gemmifera, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips6572-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella gemmifera0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

35. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella reticulata, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella reticulata0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

36. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella parvispora, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella parvispora0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

37. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella pulchella, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella pulchella0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

38. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella gamsii, black pepper bitter, allspice, Bay leaf and bone broth, packing the floor of the obtained mixture in aluminum tubes the next time the flow of components, parts by weight of:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella gamsii0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

39. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components is tov table salt, CO2-extract biomass micromycete Mortierella spinosa, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella spinosa0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

40. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions what about Luke, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella nantahalensis, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella nantahalensis0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

41. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions, white roots and turnips, the shredder, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella spinosa var. sterilis, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef469,01-482,61
Melted butter67
Onions124,02-125,61
Parsnip49,8-50,6
Carrots46,8-48
Turnips65,72-68,37
Cabbage204,17
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
Black pepper bitter0,4
Allspice0,5
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

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

SUBSTANCE: claimed method includes rutabaga, carrot, white root, and onion cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; wheat flour roasting; beef chopping. Abovementioned components are blended with table salt, CO2-extract from micromycete of specific species, black pepper, pimento, bay leaf and bone 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 canned goods for space feeding.

SUBSTANCE: claimed method includes turnip, carrot, white root, and onion cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; wheat flour roasting; beef chopping. Abovementioned components are blended with table salt, black pepper, pimento, bay leaf and bone 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 canned goods for space feeding.

SUBSTANCE: claimed method includes rutabaga, carrot, white root, and onion cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; wheat flour roasting; beef chopping. Abovementioned components are blended with table salt, black pepper, pimento, bay leaf and bone 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 canned goods for space feeding.

SUBSTANCE: claimed method includes potato pulping, turnip blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, freezing, and chopping; onion and mutton cutting and chopping; gardenstuff chopping. Abovementioned components are blended with table salt, black pepper, clove, bay leaf, and bone 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 for space feeding.

SUBSTANCE: claimed canned goods are produced by skimmed fish fillet cutting, breading in part of wheat flour, roasting in vegetable oil and chopping; fresh white cabbage shredding, freezing and chopping; rest part of wheat flour roasting; carrot, parsley root and onion cutting, roasting in vegetable oil, and chopping; Abovementioned components are blended with fish broth, tomato paste, sugar, table salt, and CO2-extracts from black pepper and bay leaf. Obtained mixture are 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 meat and vegetables.

SUBSTANCE: claimed method includes formula component preparation; kidney cutting and roasting; fresh white cabbage shredding and freezing; carrot, parsley root, and onion cutting, roasting in melt fat and pulping; wheat flour roasting. Carrot, parsley roots, onion, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended to produce sauce. Kidney, cabbage and sauce are pre-packed, 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; carrot, parsley root and onion are cut, roasted in vegetable oil and pulping; wheat flour is roasted. Carrot, parsley root and onion are blended with wheat flour, fish broth, tomato paste, sugar, table salt, bay leaf, and black pepper to produce sauce. Collops, cabbage and sauce are pre-packed, 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 fresh white cabbage cutting and freezing; fresh cepes blanching and cutting; carrot, white roots and onion cutting, roasting in melt butter and pulping; fish fillet cutting; wheat flout roasting. Cabbage and cepes are blended in oxygen-free atmosphere to produce garnish. Carrot, white roots, onion are blended with tomato paste, fish broth, sugar, table salt, black pepper and bay leaf to produce sauce. Then fish fillet, garnish and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed canned goods are produced by potato, turnip, celery root and part of parsley root cutting, blanching and chopping; fresh white cabbage shredding, freezing and chopping; part of carrot blanching and chopping; marrow cutting and chopping; skimmed fish fillet and part of onion chopping; rest parts of carrot, onion, and parsley root cutting, roasting in melt butter and chopping; garlic pulping; wheat flour roasting. Abovementioned components are blended with fish broth, tomato paste, sugar, table salt, citric acid and CO2-extracts from clove, cinnamon, black pepper and bay leaf. Obtained mixture are 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 potato, turnip, celery root and part of parsley root cutting and blanching; fresh white cabbage shredding and freezing; part of carrot cutting and blanching; rest parts of carrot and parsley root cutting and roasting in vegetable oil followed by partial pulping thereof; onion cutting, partial roasting in vegetable oil and partial pulping of onion roasted part; fish fillet and pumpkin cutting; garlic pulping; wheat flour roasting. Non-pulped parts of carrot, parsley root and onion, celery root, potato, turnip cabbage and pumpkin are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, white roots and onion, garlic, wheat flour are blended with tomato paste, fish broth, acetic acid, clove, cinnamon, black pepper and bay leaf to produce sauce. Then fish fillet, garnish and sauce are pre-packed, 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 rutabaga, carrot, white root, and onion cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; wheat flour roasting; beef chopping. Abovementioned components are blended with table salt, CO2-extract from micromycete of specific species, black pepper, pimento, bay leaf and bone 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 canned goods for space feeding.

SUBSTANCE: claimed method includes turnip, carrot, white root, and onion cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; wheat flour roasting; beef chopping. Abovementioned components are blended with table salt, black pepper, pimento, bay leaf and bone 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 canned goods for space feeding.

SUBSTANCE: claimed method includes rutabaga, carrot, white root, and onion cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; wheat flour roasting; beef chopping. Abovementioned components are blended with table salt, black pepper, pimento, bay leaf and bone 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 canned goods for space feeding.

SUBSTANCE: claimed method includes potato pulping, turnip blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, freezing, and chopping; onion and mutton cutting and chopping; gardenstuff chopping. Abovementioned components are blended with table salt, black pepper, clove, bay leaf, and bone 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 meat and vegetables.

SUBSTANCE: claimed method includes formula component preparation; kidney cutting and roasting; fresh white cabbage shredding and freezing; carrot, parsley root, and onion cutting, roasting in melt fat and pulping; wheat flour roasting. Carrot, parsley roots, onion, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended to produce sauce. Kidney, cabbage and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: raw materials are prepared according to conventional methods and are taken in specific ratio. Further claimed method includes prepared meat cutting, roasting and chopping; carrot, parsley root, and onion cutting and roasting in melt butter; fresh white cabbage shredding, (preferably slow) freezing, and chopping; wheat flour roasting. Abovementioned components are blended with bone broth, tomato paste, table salt, sugar, citric acid, and CO2-extract from 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 processing industry, in particular canned goods for space feeding.

SUBSTANCE: raw materials are prepared according to conventional methods and are taken in specific ratio. Further claimed method includes prepared meat cutting, roasting and chopping; potato cutting, blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, (preferably slow) freezing, and chopping; wheat flour roasting in melt butter. Abovementioned components are blended with milk, bone broth, table salt, sugar, and CO2-extract from black pepper, red chilly and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: raw materials are prepared according to conventional methods and are taken in specific ratio. Further claimed method includes prepared meat cutting, roasting and chopping; potato cutting, blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, (preferably slow) freezing, and chopping; canned sweet corn chopping; wheat flour roasting in melt butter. Abovementioned components are blended with milk, bone broth, table salt, sugar, and CO2-extract from black pepper, red chilly and bay leaf. 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 for space feeding.

SUBSTANCE: claimed canned goods are produced by fresh white cabbage shredding, freezing and chopping; carrot and onion cutting, roasting in melt butter and chopping; wheat flout roasting; beef cutting and chopping. Abovementioned components are blended with bone broth, tomato paste, sugar, table salt, citric acid and CO2-extracts from black pepper and bay leaf. Obtained mixture are 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 meat and vegetables.

SUBSTANCE: claimed method includes formula component preparation; meat cutting, beating, moistening in bitten eggs, breading in wheat pulled bread and roasting in melt butter to produce schnitzel; potato cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; wheat flour roasting in melt butter. Potato, carrot, cabbage, canned caper, and canned sweet corn are blended in oxygen-free atmosphere to produce garnish. Wheat flour, milk, bone broth, sugar, table salt, black pepper, red chilly, and bay leaf are blended to produce sauce. Schnitzel, garnish and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

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