Method for production of special canned goods

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; white root cutting, blanching and chopping; cutting and chopping of onion, beef, goose, speck, and pork; gardenstuff and salted beet chopping; bread kvass boiling and cooling to 70-85°C. Abovementioned components are blended with table salt, sour cream, CO2-extract from micromycete of specific species and pyrolytic wood, and red chilly pepper. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

 

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 Soup old-fashioned"providing cutting beef, smoked geese, pork, and white roots, onions and herbs, chopping fresh cabbage, rubbing fresh beets, rubbing garlic with the bacon, mix beef, geese, pork, pickled beets, cabbage, white roots, onions, kvass, fresh beets, salt and pepper, boiling with removal of the resulting foam to the end of the pricing cooking in the oven for 4 hours, adding garlic with bacon and sour cream dressing with obtaining the target product (I.E. sepulchral, the Book about tasty and healthy food - M.: EKSMO-Press, 2001, pp.109-110).

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 "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and ismelda the s on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Pythium catenulatum and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="right"> 0,8
beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Pythium catenulatum0,002
peppers red hot
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Pythium coloratum and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
repcatlog 17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Pythium coloratum0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Pythium gracile and pyrolysis of wood and pepper red hot pepper, packing received MESI in aluminum tubes the next time the flow of components, parts by weight of:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Pythium gracile0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cut, blancero the tion and grinding on top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Pythium irregulare and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Pythium irregulare0,002
peppers red hot 0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Pythium ultimum and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
bulb is CC 17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Pythium ultimum0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Pythium insidiosum and pyrolysis of wood and pepper red hot pepper, packing is received from the mixture in aluminum tubes the next time the flow of components, parts by weight of:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Pythium insidiosum0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cut, blangero the W and grinding on top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Saprolegnia parasitica and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time consumption, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
peppers red hot 0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella alpha and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella alpina0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella elongata and pyrolysis of wood and pepper red hot pepper, is asowme mixture in aluminum tubes the next time the flow of components, parts by weight of:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella elongata0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cut, blangero the W and grinding on top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella bainieri and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

0,8
beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella bainieri0,002
peppers red hot
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella exigua and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onion the onion 17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella exigua0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella minutissima and pyrolysis of wood and pepper red hot pepper, packing receiving the Noi mixture in aluminum tubes the next time the flow of components, parts by weight of:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella minutissima0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cut, Blanche the Finance and grinding on top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella verticillata and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella verticillata0,002
peppers red hot is th 0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella hygrophila and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella hygrophila0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella polycephala and pyrolysis of wood and red pepper burn them, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella polycephala0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, C is marajuana and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella globalpina and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella gobalpina 0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella indohii0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella sepedonioides and pyrolysis of the big wood and pepper red hot, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder,freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella lignicola and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella linicola 0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella humilis and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella humilis0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella aliaceae and pyrolysis of wood and pepper red hot, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella alliaceae0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, the shredder, Oriana and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella strangulata and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella trangulata 0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella pusilla and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella pusilla0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella grcilis and pyrolysis of wood and pepper red hot, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella gracilis0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, the shredder, Oriana and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella globulifera and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella glbulifera 0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella jenkinii and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella jenkinii0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierelladichotoma and pyrolysis of wood and pepper red hot, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella dichotoma0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, C is marajuana and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella sclerotiella and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierellasclerotiella 0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella zychae and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella zychae0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella mrburgensis and pyrolysis of wood and pepper red hot, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella marburgensis0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, the shredder, morgiana and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella beljakovae and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella belakovae 0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella sarnyensis and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

parsnip
beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella sarnyensis0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierellanigrescens and pyrolysis of wood and pepper red hot, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella nigrescens0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, the shredder, Oriana and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella gemmifera and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella gemifera 0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella reticulata and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella reticulata0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierela parvispora and pyrolysis of wood and pepper red hot, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella parvispora0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, the shredder, Oriana and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella pulchella and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella puchella 0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella gamsii and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella gamsii0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella sinosa and pyrolysis of wood and pepper red hot, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella spinosa0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, the shredder, Oriana and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella nantahalensis and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella natahalensis 0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Soup old-fashioned" special purpose provides for the preparation of recipe components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella spinosa var. sterilis and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef93,66-96,37
goose134
pork25-39,76
fresh beets20,46-21,28
pickled beets54,5
cabbage40,42
parsnip31,12-31,62
onions17,55-17,77
garlic3
bacon9
greens12,5
sour cream42,4
Sol10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
peppers red hot0,8
bread kvassto the output of the target product 1000,

sealing and sterilisation.

The methods are implemented as follows.

Prescription components prepared according to the traditional technology. Prepared fresh beets and garlic rubbed. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared white roots are cut, blanched in hot water and crushed on top. Prepared beef, gustino, pork and bacon-cut and milled on the top. Prepared greens and pickled beets shredded on top. Bread kvass boil until the termination of foaming and cooled to a temperature of 70-85°C. following omponent mixed with salt, sour cream, CO2-extracts one of the provided options invention biomass and pyrolysis of wood and pepper red hot, 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 bread kvass, 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. Minimum consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. 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 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 cm3 product. She was experienced product, regardless of the choice of CO2-extract of biomass micromycete of the provided options method, 8,8·104and for the control of product 5,3·104respectively.

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

1. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Pythium catenulatum and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Pythium catenulatum0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilization

2. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding nawaloka greens and pickled beets, boiling and cooling to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Pythium coloratum and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Pythium coloratum0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

3. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Pythium gracile and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
SPI the 9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Pythium gracile0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

4. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Pythium irregulare and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Pythium irregulare0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

5. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top white short film is Nievo, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Pythium ultimum and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Pythium ultimum0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

6. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Pythium insidiosum and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

31,12-31,62
Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Pythium insidiosum0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

7. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Saprolegnia parasitica and pyrolysis drevesiny peppers red hot, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Saprolegnia parasitica0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

8. Method of production of canned special purpose, providing training prescription components, RUB garlic and sujashvili, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella alpina and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,03
CO2-extract biomass
micromycete Mortierella alpina0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

9. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella elongata and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella elongata0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

10. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass is, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella bainieri and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella bainieri0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

GE is Matsalu and sterilization.

11. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella exigua and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete mortierella exigua0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

12. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella minutissima and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef 93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete mortierella minutissima0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

13. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding in which cke onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella verticillata and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella verticillata0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

14. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella hygrophila and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Re the striated onions 17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella hygrophila0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

15. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella polycephala and pyrolysis of wood and pepper red hot, the packaging of the scientists mixture in aluminum tubes the next time the flow of components, parts by weight of:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella polycephala0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

16. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage to the blank, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella globalpina and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

micromycete Mortierella globalpina
Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

17. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella indohii and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
White is apuesta 40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella indohii0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

18. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extrac the AMI biomass micromycete Mortierella sepedonioides and pyrolysis of wood and pepper red hot, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella sepedonioides0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

19. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh is th beet, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella lignicola and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella lignicola0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

20. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella humilis and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella humilis0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

21. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass,mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella alliaceae and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella alliaceae0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

22. Method of manufacturing con is allow special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella strangulata and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Cooking with the 10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella strangulata0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

23. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella pusilla and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella pusilla0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

24. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, ISM is leczenie on top of greens and pickled beets, boiling and cooling to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella gracilis and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella gracilis0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
Ȋ product 1000

sealing and sterilisation.

25. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella globulifera and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella globulifera0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

26. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella jenkinii and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella jenkinii0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

27. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cut, Blanc the licensing and grinding on top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella dichotoma and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Peppers red hot
Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella dichotoma0,002
0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

28. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella sclerotiella and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip 31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella sclerotiella0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

29. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella zychae and pyrolysis of the big wood and pepper red hot, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella zychae0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

30. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh with ekly, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella marburgensis and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood 0,003
CO2-extract biomass
micromycete Mortierella marburgensis0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

31. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella beljakovae and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella beljakovae0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

32. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With Hlebnikova, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella sarnyensis and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella sarnyensis0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

is hermeticaly and sterilization.

33. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella nigrescens and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella nigrescens0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

34. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella gemmifera and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef 93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella gemmifera0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

35. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on the ox is ke onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella reticulata and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella reticulata0,002
Peppers red hot0,8/td>
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

36. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella parvispora and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Re the striated onions 17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella parvispora0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

37. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella pulchella and pyrolysis of wood and pepper red hot pepper, packing the floor of the obtained mixture in aluminum tubes the next time the flow of components, parts by weight of:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella pulchella0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

38. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage ka the mouth, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella gamsii and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

micromycete Mortierella gamsii
Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

39. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella spinosa and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
White ka the mouth 40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella spinosa0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

40. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh beets, shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extrac the AMI biomass micromycete Mortierella nantahalensis and pyrolysis of wood and pepper red hot, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood0,003
CO2-extract biomass
micromycete Mortierella nantahalensis0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.

41. Method of production of canned special purpose, providing training prescription components, RUB garlic and fresh is th beet, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of white roots, cutting and grinding on top of onions, beef, geese, pork and lard, grinding on top of greens and pickled beets, boiled and cooled to 70-85°With bread kvass, mixing the listed components of table salt, sour cream, CO2-extracts of biomass micromycete Mortierella spinosa var. sterilis and pyrolysis of wood and pepper red hot pepper, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef93,66-96,37
Goose134
Pork25-39,76
Fresh beets20,46-21,28
Pickled beets54,5
Cabbage40,42
Parsnip31,12-31,62
Onions17,55-17,77
Garlic3
Bacon9
Greens12,5
Sour cream42,4
Salt10,6
CO2-extract pyrolysis of wood 0,003
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
Peppers red hot0,8
Bread kvassBefore the release of the target
product 1000

sealing and sterilisation.



 

Same patents:

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

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 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

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.

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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