Method for production of special canned goods

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, CO2-extract from biomass of specific micromycete species 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.

 

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

Known method of preparing culinary dishes "Pickle home", providing for the preparation of the recipe components, cutting, passerovannye butter carrots, onions and roots of parsley and celery, cut and pripuskanie pickles, chopping fresh cabbage, cut, duck and potato, fill duck drinking water, cooking until tender, add the cabbage, bring to the boil, add the potatoes, cooking for 5-7 minutes, adding passerovannym vegetables and pickles, cooking until tender, introduction for 5-10 minutes before end of cooking salt, pepper and Bay leaf and add cucumber brine to obtain the target product (I.E. Sepulchral Book about tasty and healthy food - M.: EKSMO-Press, 2001, p.101).

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 the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage is cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Pythium catenulatum, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Pythium catenulatum0,002
black pepper bitter0,2
Bay leaf0,2
bone b the lion to the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Pythium coloratum, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butter5,7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Pythium coloratum0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Pythium gracile, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Pythium gracile0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, owaranai salt, CO2-extract biomass micromycete Pythium irregulare, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Pythium irregulare0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and ismalic the tion on the top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Pythium ultimum, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Pythium ultimum0,002
black pepper bitter0,2
Bay leaf0,2
bone Bolo the to the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Pythium insidiosum, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butter5,7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Pythium insidiosum0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Saprolegnia parasitica, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage/td> 30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cut the, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella alpha, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella alpina0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella elongata, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella elongata0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella bainieri, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella bainieri0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella exigua, black pepper is m bitter, Laurel leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella exigua0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and izmelchenie is on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella minutissima, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

/tr>
duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella minutissima0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella verticillata, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
Celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle 30
Sol4
CO2-extract biomass micromycete
Mortierella verticillata0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella hygrophila, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoescarrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella hygrophila0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extras the drive biomass micromycete Mortierella polycephala, pepper black bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella polycephala0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, b is ansirovanie and grinding on top of potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella globalpina, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella globalpina0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella indohii, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle
Sol4
CO2-extract biomass micromycete
Mortierella indohii0,002
Black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella sepedonioides, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract the biomass micromycete Mortierella lignicola, pepper black bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella lignicola0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that SP is own canning "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella humilis, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella humilis0,002
black pepper bitter,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella alliaceae, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella alliaceae0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella strangulata, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella strangulata0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on volck the ducks and pickles mixing these components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella pusilla, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella pusilla0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose specifies which supports the preparation of the recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella gracilis, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella gracilis0,002
black pepper bitter
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella globulifera, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella globulifera0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella jenkinii, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella jenkinii0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top the TCI and pickles mixing these components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella dichotoma, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella dichotoma0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose OEM home button Flex cable is hearing the preparation of the recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella sclerotiella, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
black pepper bitter 0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella zychae, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella zychae0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella marburgensis, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella marburgensis0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on wolch the e duck and pickles mixing these components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella beljakovae, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella beljakovae0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose include trivet training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella sarnyensis, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO -extract biomass micromycete
Mortierella sarnyensis0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella nigrescens, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes 64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella nigrescens0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extras the drive biomass micromycete Mortierella gemmifera, pepper black bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella gemmifera0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, nl is niravana and grinding on top of potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella reticulata, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella reticulata0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella parvispora, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle 30
Sol4
CO2-extract biomass micromycete
Mortierella parvispora0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella pulchella, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes4-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella pulchella0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract b is MASSY micromycete Mortierella gamsii, pepper black bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time consumption, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella gamsii0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, Blanc the licensing and grinding on top of potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella spinosa, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella nantahalensis, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella spinosa0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000
duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle3
Sol4
CO2-extract biomass micromycete
Mortierella nantahalensis0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by the fact that the way of cooking canned "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella spinosa var. sterilis, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes 64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
black pepper bitter0,2
Bay leaf0,2
bone brothto the output of the target product 1000

sealing and sterilisation.

The methods are implemented as follows.

Prescription components prepared according to the traditional technology. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared the potatoes are cut, blanched in hot water and crushed on top. Prepared carrots, onions and parsley root and celery cut, passer in melted butter and crushed on top. Prepared pickles and duck, preferably beef or mutton, cut and milled on the top. Next perechisleny the e components mixed with cucumber brine, salt, CO2-extract one of the provided options invention, biomass, black pepper bitter, Bay leaf and bone broth, Packed the mixture into the aluminum tubes at the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. 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 ber digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. She was experienced product, regardless of the choice of CO2-extract of biomass micromycete provided variants of the method, 7,6·104and for the control of product 4,4·104respectively.

Thus, proposed is a group of inventions allows you to get new cans for space power with increased digestibility compared to the same culinary dish.

1. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Pythium catenulatum, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle 30
Sol4
CO2-Extracts of biomass micromycete
Pythium catenulatum0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

2. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Pythium coloratum, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Pythium coloratum0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

3. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Pythium gracile, black pepper bitter, Bay leaf and bone broth packing the mixture in aluminum tubes the next time the flow of components, parts by weight of:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Pythium gracile0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

4. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cut and ismel which begins at the top of the duck and pickles mixing these components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Pythium irregulare, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Pythium irregulare0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

5. The method of preparation of canned food for special purposes, providing training prescription comp is required, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Pythium ultimum, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

0,2
Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Pythium ultimum0,002
Black pepper bitter
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

6. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Pythium insidiosum black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

/tr>
Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Pythium insidiosum0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

7. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Saprolegnia parasitica, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage 30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Saprolegnia parasitica0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

8. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-e is strukton biomass micromycete Mortierella alpina, pepper black bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella alpina0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

9. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping the top to the revela, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella elongata, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella elongata0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo exit the target p is oduct 1000

sealing and sterilisation.

10. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella bainieri, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol 4
CO2-Extract biomass micromycete
Mortierella bainieri0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

11. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella exigua, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onion Lou who of 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella exigua0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

12. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella minutissima, black pepper bitter, Bay leaf and bone broth, packing the obtained mixture is in aluminum tubes the next time the flow of components, parts by weight of:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella minutissima0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

13. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cut, and from alchemie on the top duck and pickles mixing these components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella verticillata, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella verticillata0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

14. The method of preparation of canned food for special purposes, providing training in the RX the x component, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella hygrophila, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella hygrophila0,002
Pepper black Gore is s 0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

15. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella polycephala, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

27,27
Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella polycephala0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

16. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella globalpina, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
apuesta 30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella globalpina0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

17. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride,CO 2-extract biomass micromycete Mortierella indohii, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella indohii0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

18. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh white cap the texts cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella sepedonioides, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella sepedonioides0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

19. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella lignicola, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="left"> Cucumber pickle
Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
30
Sol4
CO2-Extract biomass micromycete
Mortierella lignicola0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

20. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella humilis, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella humilis0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

21. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella alliaceae, pepper chernamorci, Laurel leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella alliaceae0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

22. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage,cutting, blanching and chopping on the top of the potatoes, cutting, passing arowana in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella strangulata, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella strangulata0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

23. the manual preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella pusilla, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella pusilla 0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

24. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella gracilis, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="right"> 4,67-4,74
Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella gracilis0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

25. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella globulifera, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella globulifera0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

26. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, blending listed is komponentov with cucumber brine, Salt, CO2-extract biomass micromycete Mortierella jenkinii, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella jenkinii0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

27. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top the tower cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella dichotoma, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella dichotoma0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

28. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella sclerotiella, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle 30
Sol4
CO2-Extract biomass micromycete
Mortierella sclerotiella0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

29. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella zychae, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Mork is V 8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella zychae0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

30. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella marburgensis, black pepper bitter, Laurel L. is a shrub and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella marburgensis0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

31. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and ismel which begins at the top of the carrot, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella beljakovae, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella beljakovae0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

32. the manual preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella sarnyensis, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella samensis 0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

33. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella nigrescens, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root 4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella nigrescens0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

34. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella gemmifera, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella gemmifera0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

35. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing plumage is olenych components with cucumber brine, Salt, CO2-extract biomass micromycete Mortierella reticulata, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella reticulata0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

36. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on volck the fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella parvispora, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella parvispora0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

37. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella pulchella, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
goreczny brine 30
Sol4
CO2-Extract biomass micromycete
Mortierella pulchella0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

38. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella gamsii, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Mork is V 8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella gamsii0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

39. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella spinosa, black pepper bitter, Laurel leaf is m and the bone broth packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella spinosa0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

40. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and ismalic the tion on the top of the carrot, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella nantahalensis, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract biomass micromycete
Mortierella nantahalensis0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.

1. The method of preparation of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, sodium chloride, CO2-extract biomass micromycete Mortierella spinosa var. sterilis, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
Carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Sol4
CO2-Extract the biome is ssy of micromycete
Mortierella spinosa var. sterilis0,002
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: claimed canned goods are produced by fresh white cabbage cutting and freezing; carrot and onion cutting and roasting in pork fat; wheat flout roasting in pork fat; pork chopping. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, acetic acid sugar, table salt, , black pepper and bay leaf. Obtained mixture is pre-packed with bone broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; fresh cepe blanching and chopping; onion, carrot and white root cutting, roasting in melt butter, and chopping; turnip and potato cutting, blanching, and chopping; skimmed fish fillet chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, fish broth, sugar, table salt, citric acid, and CO2-extracts of lemon skin, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: 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.

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; turnip and potato cutting, blanching, and chopping; onion, carrot and parsley root cutting, roasting in melt butter, and chopping; meat cutting and chopping; gardenstuff and leek chopping. Abovementioned components are blended with tomato paste, sour cream, bone broth, table salt, CO2-extract from biomass of specific micromycete species, black pepper, and bay leaf. 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; 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.

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.

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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