Method for production of special canned goods

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

SUBSTANCE: claimed method includes formula component preparation, namely beef and onion cutting, blending thereof with table salt, sugar and red chilly, seasoning for 2 h at room temperature, and chopping; fresh white cabbage shredding, freezing, and chopping; carrot blanching and chopping; garlic pulping; pearlsago boiling and chopping. Abovementioned components are blended with bone broth, CO2-extract from biomass of specific micromycete specie, and wheat flour. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

 

Group of inventions relates to the technology of production of canned first dining for space power.

A known method for the production of culinary dishes "Sapa", providing training recipe components, cutting of beef and onion, mix with sugar, salt and pepper, exposure for 2 hours for marinating, cut carrots, chopping fresh cabbage, RUB the garlic, add drinking water to the marinated mixture, quenching within 15 minutes, add carrots and cabbage, fill with water, boiling for 15 minutes, add the sago, wheat flour, garlic, salt and pepper and cooked until tender obtaining the target product (Kuropatkin MV, The best recipes of soups. - M.: Veche, 2004, s-181).

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 "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding n is the spinning top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Pythium catenulatum and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Pythium catenulatum0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with p is boiled with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Pythium coloratum and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Pythium coloratum0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Jams the special purpose provides for the preparation of recipe components, cutting beef and onions, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Pythium gracile and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Pythium gracile0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same cut is ltat is achieved by what method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Pythium irregulare and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Pythium irregulare0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Pythium ultimum and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Pythium ultimum0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Pythium insidiosum and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Pythium insidiosum0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Saprolegnia parasitica and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrot is 140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Saprolegnia parasitica0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella alpina and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella alpina0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella elongata and sceniczny flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella elongata0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and ismalic the tion on the top sago, mixing these components with bone broth, CO2-extract biomass micromycete Mortierella bainieri and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella bainieri0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, the freezing and ismelda who s on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella exigua and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella exigua0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours is in at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella minutissima and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella minutissima0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onions, mix is table salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella verticillata and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella verticillata0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned is in Sapco" special purpose provides for the preparation of recipe components, cutting beef and onions, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella hygrophila and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella hygrophila0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

Then the same result is achieved by what method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella polycephala and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella polycephala0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella globalpina and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="left"> CO2-extract biomass micromycete Mortierella globalpina
beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella indohii and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago 10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella indohii0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella sepedonioides and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
m is rcov 140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella sepedonioides0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella lignicola and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95cabbage153,15carrots140,4-144onions93,6-94,8garlic15sago10wheat flour5sugar5Sol10,6CO2-extract biomass micromycete Mortierella lignicola0,002peppers red hot0,9bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella humilis Pshenichny flour, packing the mixture in aluminum tubes the next time consumption, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella humilis0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and ismelda the s on the top sago, mixing these components with bone broth, CO2-extract biomass micromycete Mortierella alliaceae and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella alliaceae0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and ismalic the tion on the top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella strangulata and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella strangulata0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for approximately the 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella pusilla and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella pusilla0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with p is boiled with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella gracilis and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella gracilis0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "With the JI project" special purpose provides for the preparation of recipe components, cutting beef and onions, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella globulifera and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella globulifera0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

T the same result is achieved by what method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella jenkinii and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella jenkinii0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella dichotoma and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

CO2-extract biomass micromycete Mortierella dichotoma
beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella sclerotiella and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago 10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella sclerotiella0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella zychae and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
mo is b'aad 140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella zychae0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella marburgensis and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella marburgensis0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella beljakoae and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella beljakovae0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and ismel which begins at the top sago, mixing these components with bone broth, CO2-extract biomass micromycete Mortierella sarnyensis and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella sarnyensis0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freeze and ismel which begins on the top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella nigrescens and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella nigrescens0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella gemmifera and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella gemmifera0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onions, mix the salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella reticulata and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella reticulata0,002
peppers red hot0,9
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, Sapa" special purpose provides for the preparation of recipe components, cutting beef and onions, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella parvispora and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella parvispora0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

Then the same result is achieved by what method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella pulchella and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

bone broth
beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella pulchella0,002
peppers red hot0,9
to the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella gamsii and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella gamsii0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella spinosa and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago 10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella spinosa0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella nantahalensis and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
m is rcov 140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella nantahalensis0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Sapsa" special purpose provides for the preparation of recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 hours at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella spinosa var. sterilis and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef140,85-144,95
cabbage153,15
carrots140,4-144
onions93,6-94,8
garlic15
sago10
wheat flour5
sugar5
Sol10,6
CO2-extract biomass micromycete Mortierella spinosa var. sterilis0,002
peppers red hot0,9
bone brothto the output of the target product 1000,

sealing and sterilisation.

The methods are implemented as follows.

Components of the prescription prepared by traditional technology, Prepared beef and onions are cut, mixed with salt, sugar and pepper red hot, incubated at room temperature for about 2 hours for marinating and milled on the top. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared carrots blanched in hot water and crushed on top. Prepared garlic rubbed. Prepared sago brew and grind on the top. Further re Islandia the components are mixed with bone broth CO2-extract one of the provided options of how biomass and wheat flour, Packed the mixture into the aluminum tubes at the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. Minimum consumption of beef corresponds to using meat category I, and the maximum corresponds to using meat category II. For components of plant origin are given as intervals expenses cover their possible change of shelf life of raw materials. The minimum value of consumption take in the second calendar half-year, and a maximum in the first.

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

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out 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 available variants of the invention, 7·104and to the monitoring of product 4,9· 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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Pythium catenulatum and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour 5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Pythium catenulatum0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Pythium coloratum and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144/td>
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Pythium coloratum0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Pythium gracile and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Pythium gracile0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micro is Izeta Pythium irregulare and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Pythium irregulare0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, rubbing cesn the ka, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Pythium ultimum and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Pythium ultimum0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature for Marinov who were grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Pythium insidiosum and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Pythium insidiosum0,002
Peppers red hot0,9
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 of beef and epatage onions, their mixing with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Saprolegnia parasitica and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
Peppers red hot0,9
Bone brothTo the output of the target product 1000

is hermeticaly and sterilization.

8. Method of production of canned special purpose, providing training recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella alpina and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Peppers red hot
Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella alpina0,002
0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella elongata and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella elongata0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella bainieri and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella bainieri0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella exigua and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

140,85-144,95
Beef
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella exigua0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella minutissima and wheat is ukoy, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella minutissima0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, wiping h is snake, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella verticillata and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella verticillata0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature on the I marinating and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella hygrophila and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella hygrophila0,002
Peppers red hot0,9
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 hovyadin and onions, their mixing with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella polycephala and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella polycephala0,002
Peppers red hot0,9
Bone brothTo the output of the target product 1000

16. Method of production of canned special purpose, providing training recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella globalpina and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Morterella globalpina 0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella indohii and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sa is ar 5
Salt10,6
CO2-extract biomass micromycete
Mortierella indohii0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella sepedonioides and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Rap is Aty onions 93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago. mixing these components with bone broth, CO2-extract biomass micromycete Mortierella lignicola and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella lignicola0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass m is chromitite Mortierella humilis and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella humilis0,002
Peppers red hot0,9
Bone brothTo the output of the target product 1000

sealing and sterilisation.

21. Method of production of canned food. special purpose, providing training recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, rubbing che the NOC, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella alliaceae and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella alliaceae0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at ambient temperature for which Osinovaya and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella strangulata and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella strangulata0,002
Peppers red hot0,9
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 of gavage the s and onions their mixing with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella pusilla and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella pusilla0,002
Peppers red hot0,9
Bone brothTo the output of the target product 1000

ger is etisal and sterilization.

24. Method of production of canned special purpose, providing training recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella gracilis and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella gracilis0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella globulifera and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

/tr>
Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella globulifera0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella jenkinii and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions 93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella jenkinii0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella dichotoma and wheat flour, packing the mixture in aluminum tubes the next time consumption, parts by weight:

140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella dichotoma0,002
Peppers red hot0,9
Bone brothTo the output of the target product 1000

sealing and sterilisation.

28. Method for the production of canned goods - special purpose, providing training recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mrtierella sclerotiella and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and chopping on the top of the carrot, the RUB is esnoga, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella zychae and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella zychae0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to Mar the establishment and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella marburgensis and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella marburgensis0,002
Peppers red hot0,9
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 govad the us and onions their mixing with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella beljakovae and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella beljakovae0,002
Peppers red hot0,9
Bone brothTo the output of the target product 1000

is hermeticaly and sterilization.

32. Method of production of canned special purpose, providing training recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella sarnyensis and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella sarnyensis0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella nigrescens and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella nigrescens0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella gemmifera and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions 93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella gemmifera0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella reticulata and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella reticulata0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Motierella parvispora and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella parvispora0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, wiping h is snake, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella pulchella and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella pulchella0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at ambient temperature for which Osinovaya and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella gamsii and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella gamsii0,002
Peppers red hot0,9
Bone brothTo the output of the target product 1000

sealing and sterilisation.

39. Method of production of canned food. special purpose, providing training recipe components, cutting of beef and epatage onions, their mixing with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella spinosa and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella spinosa0,002
Peppers red hot0,9
Bone brothTo the output of the target product 1000

ger is etisal and sterilization.

40. Method of production of canned special purpose, providing training recipe components, cutting of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella nantahalensis and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar5
Salt10,6
CO2-extract biomass micromycete
Mortierella nantahalensis0,002
Peppers red hot0,9
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 of beef and onion, mix with salt, sugar and red pepper burning, exposure for about 2 h at room temperature to marinate and grinding on the top, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of carrots, RUB garlic, brewing and grinding on top sago, mixing the listed components with bone broth, CO2-extract biomass micromycete Mortierella spinosa var. sterilis and wheat flour, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef140,85-144,95
Cabbage153,15
Carrots140,4-144
Onions93,6-94,8
Garlic15
Sago10
Wheat flour5
Sugar 5
Salt10,6
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
Peppers red hot0,9
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 fresh white cabbage shredding, freezing, and chopping; potato cutting, blanching and chopping; onion, carrot and roots of parsley and celery cutting, roasting in melt butter, and chopping; goose pluck, mutton, and salt cucumber cutting and chopping. Abovementioned components are blended with cucumber pickle, bone broth, CO2-extract from micromycete of specific species, table salt, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed canned goods are produced by fresh white cabbage shredding, freezing and chopping; cutting of onion, carrot and parsley root followed roasting thereof in melt butter and chopping; beet blanching and chopping; chopping of pork meat, prune, and gardenstuff; desiccated cepe soaking, boiling, separation from broth and chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, citric acid, sour cream, sugar, table salt, CO2-extract of pyrolysis wood and biomass specific micromycete species, black pepper, bay leaf, and mushroom broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

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

SUBSTANCE: claimed method includes fresh beet and garlic pulping and chopping, fresh white cabbage shredding, freezing, and chopping; carrot, onion and parsley root cutting, roasting in melt butter, and chopping; garlic pulping; cutting and chopping of speck, pork, beef and sausage; gardenstuff chopping; Abovementioned components are blended with tomato paste, sour cream, citric acid, sugar, table salt, CO2-extract from micromycete of specific species, CO2-extract of pyrolysis wood, black pepper, 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 fresh white cabbage shredding, freezing, and chopping; potato cutting, blanching and chopping; onion, carrot and roots of parsley and celery cutting, roasting in melt butter, and chopping; chicken and salt cucumber cutting and chopping. Abovementioned components are blended with cucumber pickle, table salt, black pepper, bay leaf, and bone broth. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

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

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; onion and carrot cutting, roasting in melt butter, and chopping; wheat flour roasting; mussel meat and gardenstuff chopping. Abovementioned components are blended with tomato paste, citric acid, sugar, table salt, CO2-extract from micromycete of specific species, black pepper, and drinking water. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; potato cutting, blanching and chopping; marrow cutting, freezing, and chopping; carrot cutting, roasting in melt butter, and chopping; cucumaria meat chopping. Abovementioned components are blended with tomato paste, sugar, table salt, black pepper, and drinking water. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; onion, carrot and champignon cutting, roasting in melt butter, and chopping; salt cucumber, gardenstuff, cucumaria, and pork chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, sugar, table salt, citric acid, black pepper, pimento, bay leaf, CO2-extract from pyrolysis wood, and bone broth. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; onion, carrot and champignon cutting, roasting in melt butter, and chopping; salt cucumber, gardenstuff, trepang, and pork chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, sugar, table salt, citric acid, black pepper, pimento, bay leaf, CO2-extract from pyrolysis wood, and bone broth. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; potato cutting, blanching and chopping; marrow cutting, freezing, and chopping; carrot cutting, roasting in melt butter, and chopping; trepang meat chopping. Abovementioned components are blended with tomato paste, sugar, table salt, black pepper, and drinking water. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; potato cutting, blanching and chopping; onion, carrot and roots of parsley and celery cutting, roasting in melt butter, and chopping; goose pluck, mutton, and salt cucumber cutting and chopping. Abovementioned components are blended with cucumber pickle, bone broth, CO2-extract from micromycete of specific species, table salt, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed canned goods are produced by fresh white cabbage shredding, freezing and chopping; cutting of onion, carrot and parsley root followed roasting thereof in melt butter and chopping; beet blanching and chopping; chopping of pork meat, prune, and gardenstuff; desiccated cepe soaking, boiling, separation from broth and chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, citric acid, sour cream, sugar, table salt, CO2-extract of pyrolysis wood and biomass specific micromycete species, black pepper, bay leaf, and mushroom broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

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

SUBSTANCE: claimed method includes fresh beet and garlic pulping and chopping, fresh white cabbage shredding, freezing, and chopping; carrot, onion and parsley root cutting, roasting in melt butter, and chopping; garlic pulping; cutting and chopping of speck, pork, beef and sausage; gardenstuff chopping; Abovementioned components are blended with tomato paste, sour cream, citric acid, sugar, table salt, CO2-extract from micromycete of specific species, CO2-extract of pyrolysis wood, black pepper, 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 fresh white cabbage shredding, freezing, and chopping; potato cutting, blanching and chopping; onion, carrot and roots of parsley and celery cutting, roasting in melt butter, and chopping; chicken and salt cucumber cutting and chopping. Abovementioned components are blended with cucumber pickle, table salt, black pepper, bay leaf, and bone broth. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

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

EFFECT: canned goods of increased digestion value.

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing first-course canned food for cosmic nutrition. The suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots, parsley root, leek and onions upon a roller; blanching and reducing the kernels of green peas upon a roller, cutting and reducing meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, tomato paste, common salt and CO2-extracts of the biomass of the preset mycromycete type, hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food being of increased digestibility.

EFFECT: higher efficiency.

41 cl

FIELD: food industry.

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

EFFECT: higher efficiency.

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

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

EFFECT: canned goods of increased digestion value.

Canned soup // 2292813

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

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

EFFECT: canned goods of increased digestion value.

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

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

EFFECT: canned goods of increased digestion value.

FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

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