Method for production of special canned goods (variants)

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

SUBSTANCE: claimed method includes onion cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; garlic pulping; wheat flour roasting; pork and paprika cutting and chopping. Abovementioned components are blended with citric acid, table salt, CO2-extract from micromycete of specific species, red chilly, caraway, and milk. 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 Goulash with milk"involving cutting, passerovannye on the fat onions, passerovannye flour, cutting of pork, frying in lard with onions, add salt, cumin and drinking water, stewing until tender, add sauerkraut, stewing until tender, add flour, boiling, add milk, garlic, pepper and vegetable pepper hot with obtaining the target product (I.E. Sepulchral Book about tasty and healthy food. - M.: EKSMO-Press, 2001, s).

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

This result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride Sol is Yu, CO2-extract biomass micromycete Pythium catenulatum, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Pythium catenulatum0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, rubbing frankly is a, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Pythium coloratum, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Pythium coloratum0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passing arowana in melted butter and grinding on top of onions, the shredder, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Pythium gracile, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Pythium gracile0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with supposedly the com" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Pythium irregulare, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Pythium irregulare0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

is the same result is achieved by what method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Pythium ultimum, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Pythium ultimum0,002
peppers red hot0,8
cumin 0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Pythium insidiosum, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass Mick is Amiata
Pythium insidiosum0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Saprolegnia parasitica, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted oil the 11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella alpina, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella alpina0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilization

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella elongata, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella elongata0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella bainieri, pepper is resnum burning, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella bainieri0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable is on pepper, mixing these components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella exigua, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella exigua0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, Zamora is Ivana and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella minutissima, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella minutissima0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilization

The same result is achieved by a method of production of canned Goulash with milk" special purpose involves the preparation of a prescription the components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella verticillata, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella verticillata0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

seal, sterilizati is.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella hygrophila, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella hygrophila0,002
peppers red hot 0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilization

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella polycephala, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="left"> CO2-extract biomass micromycete
pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
Mortierella polycephala0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella globalpina, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

6
pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella globalpina0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella indohii, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella indohii0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella sepedonioides, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time consumption of the components is tov, parts by weight of:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2 -extract biomass micromycete Mortierella lignicola, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella lignicola0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passing arowana wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella humilis, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella humilis0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilization

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in ghee is grinding on top of onions, the shredder, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella alliaceae, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella alliaceae0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned "ghoul is with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella strangulata, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella strangulata0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilization/p>

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella pusilla, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella pusilla0,002
peppers red hot 0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella gracilis, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

CO2-extract biomass micromycete
pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
Mortierella gracilis0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilization

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella globulifera, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="right"> 6
pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella globulifera0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella jenkinii, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella jenkinii0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella dichotoma, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the consumption component is s, parts by weight of:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella dichotoma0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella sclerotiella, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and izmelchenie is on top of pork and vegetable pepper, mixing these components with citric acid, salt, 002-extract biomass micromycete Mortierella zychae, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella zychae0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilization

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, zamorajivanie grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella marburgensis, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella marburgensis0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of the RX is the x component, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella beljakovae, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella beljakovae0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilization

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella sarnyensis, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="right"> 0,8
pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella sarnyensis0,002
peppers red hot
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella nigrescens, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

CO2-extract biomass micromycete
pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
Mortierella nigrescens0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella gemmifera, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="right"> 6
pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella gemmifera0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella reticulata, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella reticulata0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella parvispora, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time consumption of the components is tov, parts by weight of:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella parvispora0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella pulchella0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding is a top pork and vegetable pepper, mixing these components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella gamsii, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella gamsii0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components. cutting, passerovannye in melted butter and grinding on top of onions, chopping, Zamora is Ivana and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella spinosa, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella spinosa0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilization

The same result is achieved by a method of production of canned Goulash with milk" special purpose involves the preparation of a prescription to the components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella nantahalensis, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella nantahalensis0,002
peppers red hot0,8
cumin0,4
milkto the output of the target product 1000

sealing and sterilizes the Y.

The same result is achieved by a method of production of canned Goulash with milk" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella spinosa var. sterilis, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

pork481,93-606,06
onions117-118,5
cabbage306,25
vegetable pepper63,25
garlic6
wheat flour6
melted butter11
Sol12
citric acid0,3
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
pepper red is th burning 0,8
cumin0,4
milkto 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 onions are cut, passer in melted butter 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 pork and vegetable pepper cut and milled on the top. The following components are mixed with citric acid, sodium chloride, CO2-extract one of the provided options invention biomass, pepper red hot pepper, cumin and milk, 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 milk, are based on norms of waste and losses of each type of raw material. Minimum consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. Given in the form of interval consumption of onions covers its possible from what the change of shelf life of raw materials and is minimum in the second calendar half-year, and the maximum in the first.

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

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 12,3·104regardless of the choice of CO2-extract of biomass micromycete provided variants of the method, and to control product 10,1·104respectively.

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

1. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extra is that biomass micromycete Pythium catenulatum, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Pythium catenulatum0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

2. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top swinney vegetable pepper, mixing these components with citric acid, sodium chloride, CO2-extract biomass micromycete Pythium coloratum, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Pythium coloratum0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

3. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freeze and ismel which begins on the top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Pythium gracile, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Pythium gracile0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

4. Method of production of canned special purpose provides for the preparation of recipe components, cutting, PA is sterowanie in melted butter and grinding on top of onions, the shredder, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Pythium irregulare, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Pythium irregulare0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

5. Method of production of canned specially inogo purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Pythium ultimum, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Pythium ultimum0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

6. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Pythium insidiosum, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Pythium insidiosum0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

7. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Saprolegnia parasitica, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract bioassimilability
Saprolegnia parasitica0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

8. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella alpina, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella alpina0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

9. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella elongata, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella elongata0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

10. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella bainieri, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Onions
Pork481,93-606,06
117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella bainieri0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

11. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella exigua, pepper red hot pepper, cumin and milk, packing the mixture into aluminum tubes etc the following components flow, parts by weight of:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella exigua0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

12. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract bio the assy of micromycete Mortierella minutissima, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella minutissima0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

13. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on the top pig the us and vegetable pepper, mixing these components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella verticillata, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella verticillata0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

14. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing is grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella hygrophila, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella hygrophila0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

15. Method of production of canned special purpose provides for the preparation of recipe components, ESCO, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella polycephala, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella polycephala0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

16. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella globalpina, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella globalpina0,002
Pepper red is th burning 0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

17. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella indohii, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella indohii0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

18. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella sepedonioides, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

19. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella lignicola, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella lignicola0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

20. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella humilis, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella humilis0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

21. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella alliaceae, pepper red hot, Minami milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella alliaceae0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

22. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing perejil is the R component with citric acid, salt, CO2-extract biomass micromycete Mortierella strangulata, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella strangulata0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

23. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, Prater is the garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella pusilla, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella pusilla0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

24. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in openam oil and grinding on top of onions, the shredder, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella gracilis, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella gracilis0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

25. Method of production of canned Spa is territorial assignment provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella globulifera, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella globulifera0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

26. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella jenkinii, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass Micromycete
Mortierella jenkinii0,002
Pepper is rainy burning 0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

27. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella dichotoma, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella dichotoma0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

28. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella sclerotiella, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

29. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella zychae, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass Micromycete
Mortierella zychae0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

30. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella marburgensis, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella marburgensis0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

31. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella beljakovae, pepper red hot, TMI is om and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass Micromycete
Mortierella beljakovae0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

32. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing perejil is the R component with citric acid, salt, CO2-extract biomass micromycete Mortierella sarnyensis, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass Micromycete
Mortierella sarnyensis0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

33. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB the garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella nigrescens, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomassmicromycete
Mortierella nigrescens0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

34. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in the flax oil and grinding on top of onions, the shredder, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella gemmifera, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella gemmifera0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

35. Method of production of canned Spa is territorial assignment provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella reticulata, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella reticulata0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

36. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella parvispora, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella parvispora0,002
Pepper red is th burning 0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

37. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella pulchella, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella pulchella0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

38. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella gamsii, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella gamsii0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

39. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella spinosa, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella spinosa0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

40. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella nantahalensis, pepper red hot pepper, cumin and milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork
481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella nantahalensis0,002
Peppers red hot0,8
Cumin0,4
MilkTo the output of the target product 1000

sealing and sterilisation.

41. Method of production of canned special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, chopping, freezing and grinding on top of fresh cabbage, RUB garlic, passerovannye wheat flour, cutting and grinding on top of pork and vegetable pepper, mixing the listed components with citric acid, sodium chloride, CO2-extract biomass micromycete Mortierella spinosa var. sterilis, pepper red hot, Minami milk, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Pork481,93-606,06
Onions117-118,5
Cabbage306,25
Vegetable pepper63,25
Garlic6
Wheat flour6
Melted butter11
Salt12
Citric acid0,3
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
Peppers red hot0,8
Cumin0,4
MilkTo 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 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.

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 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.

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 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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