Method for production of special canned goods from mutton and vegetables

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

SUBSTANCE: claimed method includes carrot, onion and parsley root cutting, roasting in melt butter and chopping; potato cutting, blanching and chopping; fresh white cabbage shredding, freezing, and chopping; garlic pulping; wheat meal roasting; mutton cutting and chopping. Abovementioned components are blended with table salt, CO2-extract from biomass of specific micromycete 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 for space power.

A known method for the production of culinary dishes of Mutton stewed with vegetables", involving cutting, passerovannye carrots, onions and parsley root, chopping fresh cabbage, cut lamb and potatoes, fill the boiling mutton broth, boiling to remove the foam before the end of the pricing, the introduction part of the carrot, onion and parsley root, cooking until soft, add the remaining carrots, onions and parsley root, potatoes, cabbage, pepper, Bay leaf and flour, stewing until tender and add at the end of sauteing garlic to obtain the target product (I.E. Sepulchral, The book about tasty and healthy food. - M.: EKSMO-Press, 2001, s.255).

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

This result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and chopping on the ox is ke potatoes, the shredder, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Pythium catenulatum0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2EXT the act of biomass micromycete
Pythium coloratum0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Pythium gracile0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, mixing the listed components of table salt, CO2-extract biomass micromycete Pythium irregulare, p. who let us say black bitter, the allspice, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Pythium irregulare0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and short is I parsley, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Pythium ultimum0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
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 food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour 10
Sol12
CO2-extract biomass micromycete
Pythium insidiosum0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top bar the ins, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella alpina0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose envisage which involves the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella elongata0,002
black pepper bitter0,3
pepper doses the first 0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
esnek 4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella bainieri0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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 flow to the components, parts by weight of:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella exigua0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top fresh Belocca the Noah cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella minutissima0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by the fact that the persons canning "Mutton stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella verticillata0,002
black pepper bitter0,3
pepper on Chisty 0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic 4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella hygrophila0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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 consumption of the components, parts by weight of:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella polycephala0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh protein is Channa cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella globalpina0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by the fact that SP is own production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella indohii0,002
black pepper bitter0,3
allspice is th 0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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 into aluminum tubes at the following is the flow of components, parts by weight of:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella lignicola0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh, beloko the Anna cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella humilis0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by the fact that methods for the production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella alliaceae0,002
black pepper bitter0,3
pepper soul is th 0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella strangulata0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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 expense is of komponentov, parts by weight of:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella pusilla0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh, beloko is authorized cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella gracilis0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved in that pic is b canning "Mutton stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete

Mortierella globulifera 0,002

/tr>
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella jenkinii, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root 49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella jenkinii0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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 the new tubes when following the flow of components, parts by weight of:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella dichotoma0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh, beloko the Anna cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by the fact that the manual production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella zychae0,002
black pepper bitter0,3
allspice is 0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella marburgensis0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella beljakovae, black pepper bitter, allspice, Bay leaf and bone broth, packing the mixture into aluminum tubes at the following is the flow of components, parts by weight of:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella beljakovae0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh, beloko the Anna cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella sarnyensis0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by the fact that SP is own production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella nigrescens0,002
black pepper bitter0,3
pepper shower the sty 0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
esnek 4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella gemmifera0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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 expense is of komponentov, parts by weight of:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella reticulata0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

=The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh protein is Channa cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella parvispora0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by the fact that SP is own production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella pulchella0,002
black pepper bitter0,3
pepper soul is th 0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
h is snoc 4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella gamsii0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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 consumption of whom is onenow, parts by weight of:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella spinosa0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh, beloko is authorized cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella nantahalensis0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by Thu the method of production of canned food "Lamb stew with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

lamb479,14-524,41
potatoes256-270
cabbage163
carrots93,6-96
onions46,8, with 47.4
parsley root49,8-50,6
garlic4
melted butter15
wheat flour10
Sol12
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
black pepper bitter0,3
allspice0,4
Bay leaf0,4
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 and parsley root cut, passer in melted butter and crushed on top. Prepared the potatoes are cut, blanched in hot water and crushed on top. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared garlic rubbed. Prepared wheat flour passer. Prepared mutton is cut and milled on the top, the following components are mixed with salt, CO2-abstractmodel of the available variants of the 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 mutton corresponds to using meat I cat the category of, 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 correspond to THE 10.04.18.18.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. She was experienced product, regardless of the choice of CO2-extract of biomass micromycete of the provided options method, 13,2·104and for the control of product 9,9·104respectively.

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

1. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, R is patago onion and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Pythium catenulatum0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour 10
Salt12
CO2-extract biomass micromycete
Pythium coloratum0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Pythium gracile0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, mixing the listed components of table salt, CO2-extrac the om biomass micromycete Pythium irregulare, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Pythium irregulare0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and root is etrusci, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Pythium ultimum0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Pythium insidiosum0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, mixing the listed components of table salt, CO2the former is rectom biomass micromycete Mortierella alpina, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella alpina0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and comapedrosa, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella elongata0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour 10
Salt12
CO2-extract biomass micromycete
Mortierella bainieri0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes/td> 256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella exigua0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, mixing the listed components of table salt CO 2-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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella minutissima0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 izmelchenie on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella verticillata0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella hygrophila0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella polycephala0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top lamb, the mixing perechisleny the x component 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella globalpina0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 m the following and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella indohii0,002
Black pepper bitter0,3
Allspice0,4
La is normal sheet 0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

tr>
Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella lignicola0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, mixing the listed components the clients with 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella humilis0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 oil and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella alliaceae0,002
Black pepper bitter0,3
Allspice0,4
0,4
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, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella strangulata0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Potatoes
Lamb479,14-524,41
256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella pusilla0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, mixing the listed components in the arena 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella gracilis0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
Bone brothTo the output of the target product 1000

sealing and sterilisation.

25. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted oil and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella globulifera0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella jenkinii, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter5
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella jenkinii0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb47,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella dichotoma0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, mix listed is komponentov with 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
Bone brothTo the output of the target product 1000

sealing and sterilisation.

29. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye melted in the asle and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella zychae0,002
Black pepper bitter0,3
Allspice0,4
Love the new leaf 0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella marburgensis0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, mixing the listed components of table salt, CO2-extract biomass micromycete Mortierella beljakovae, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella beljakovae0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
Bone brothTo the output of the target product 1000

sealing and sterilisation.

32. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, mixing the listed components the clients with 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella sarnyensis0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 melted in mA the Les and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella nigrescens0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella gemmifera0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lambeyed at 79.14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella reticulata0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top lamb, the listed mixing the 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella parvispora0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 m the following and grinding on top of carrots, onions and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella pulchella0,002
Black pepper bitter0,3
Allspice0,4
0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
10
Salt12
CO2-extract biomass micromycete
Mortierella gamsii0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella spinosa0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, mixing the listed components in the arena 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
Mortierella nantahalensis0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0,4
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 and parsley root, cutting, blanching and grinding on top of potatoes, the shredder, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top of the lamb, 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:

Lamb479,14-524,41
Potatoes256-270
Cabbage163
Carrots93,6-96
Onions46,8, with 47.4
Parsley root49,8-50,6
Garlic4
Melted butter15
Wheat flour10
Salt12
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
Black pepper bitter0,3
Allspice0,4
Bay leaf0.4
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 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.

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 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.

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 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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