Method for production of special canned goods from duck and cabbage (variants)

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; onion cutting, roasting in melt butter, and chopping; wheat flour sautéing; duck cutting and chopping; gardenstuff chopping. Abovementioned components are blended with bone broth, sour cream, citric acid, sugar, table salt, and CO2-extracts from biomass of specific micromycete specie, pyrolysis wood, caraway, 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

 

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

A known method for the production of culinary dishes "Duck stewed with cabbage, providing training prescription components, chopping fresh cabbage, cut onions and herbs, passerovannye wheat flour, rubbing duck salt, roast in the oven in melted fat and cut, mix cabbage, onions, cumin and drinking water and boiling the resulting mixture, mixing wheat flour, melted fat and water, mixing duck with cabbage, onions and cumin, extinguishing within 30 minutes, the introduction of a mixture of wheat flour, melted fat and drinking water, bring to a boil, introduction citric acid, cream, sugar, salt, pepper and Bay leaf, the extract by heating and the addition of greens with getting ready meals (Lazerson I.I., Sinelnikov S.M., duck Dishes. - M.: aspect-press, 2004, pp.28-29). The technical result of the group of inventions is getting new cans for space power, with improved digestibility as compared to similar culinary dish.

This result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose involves the preparation of a recipe the components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Pythium catenulatum, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Pythium catenulatum0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Pythium coloratum, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour/td> 15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Pythium coloratum0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Pythium gracile, pyrolysis, etc the wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Pythium gracile0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, is income, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Pythium irregulare, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Pythium irregulare0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Pythium ultimum, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour1
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Pythium ultimum0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Pythium insidiosum, pyrolysis of wood, cumin is, pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Pythium insidiosum0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, taverns is at, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Saprolegnia parasitica, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

CO2-extract of black pepper bitter
duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella alpina, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella alpina0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella elongata, pyrolysis of the wood is s, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella elongata0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components of the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella bainieri, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella bainieri0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella exigua, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella exigua0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella minutissima, pyrolysis of wood is to cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella minutissima0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose involves the preparation of a prescription compo is having the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella verticillata, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella verticillata0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin 0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella hygrophila, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
p is eichna flour 15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella hygrophila0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella polycephala, pirol the heat of the wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella polycephala0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose involves the preparation of a prescription component is in, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella globalpina, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella globalpina0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella indohii, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat is indicated 15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella indohii0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella sepedonioides, piroli the Noah wood cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components is tov, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella lignicola, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella lignicola0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella humilis, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat is indicated 15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella humilis0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella alliaceae, pirolyzin the th wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella alliaceae0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose involves the preparation of a prescription compound is, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella strangulata, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella strangulata0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,06
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella pusilla, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
Pshenichnaya 15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella pusilla0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella gracilis, pirolyzin the th wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella gracilis0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components of the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella globulifera, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time consumption, parts by weight:

CO2-extract of black pepper bitter
duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella globulifera0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella jenkinii, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time consumption, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat floursour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella jenkinii0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella dichotoma, pyrolysis of wood is to cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella dichotoma0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose involves the preparation of a prescription compound is, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella sclerotiella, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,06
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella zychae, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat is indicated 15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella zychae0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella marburgensis, pyrolysis is Oh wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella marburgensis0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose involves the preparation of a prescription component is in, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella beljakovae, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella beljakovae0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella sarnyensis, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat is flour 15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella sarnyensis0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella nigrescens, piroli the Noah wood cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella nigrescens0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose involves the preparation of a prescription compound is, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella gemmifera, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella gemmifera0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella reticulata, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat is flour 15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella reticulata0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella parvispora, piroli the Noah wood cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella parvispora0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose involves the preparation of a prescription compound is, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella pulchella, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella pulchella0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella gamsii, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat is indicated 15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella gamsii0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella spinosa, pirol the heat of the wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella spinosa0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components,the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella nantahalensis, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella nantahalensis0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella spinosa var. sterilis, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
psani the Naya flour 15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
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 onions are cut, passer in melted butter and crushed on top. Prepared wheat flour passer. Prepared duck cut and milled on the top. Prepared greens shredded on top. The following components are mixed with bone broth, sour cream, citric acid, sugar, salt and CO 2-extracts one of the provided options invention of biomass, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, 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. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials and is minimum in the second calendar half-year, and a maximum in the first.

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

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product regardless of the choice of CO2-extract of biomass micromycete of the provided options method 12,9·104and for the control of product 8,7·104respectively.

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

1. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Pythium catenulatum, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract the iomasa micromycete
Pythium catenulatum0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

2. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Pythium coloratum, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Onions
Duck515,75
Cabbage490
117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Pythium coloratum0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

3. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, estimates the Noi, citric acid, sugar, salt and CO2-extracts of biomass micromycete Pythium gracile, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Pythium gracile0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

4. The method of PROIZVODSTVENNO special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Pythium irregulare, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

0,004
Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Pythium irregulare0,002
CO2-Extract pyrolysis of wood
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

5. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Pythium ultimum, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Pythium ultimum0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

6. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Pythium insidiosum, pyrolysis of wood, TM is on, pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Pythium insidiosum0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

7. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding nawaloka fresh cabbage, cutting, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Saprolegnia parasitica, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Saprolegnia parasitica0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitterly what about the 0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

8. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella alpina, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid 0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella alpina0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

9. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella elongata, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the consumption of the compound is, parts by weight of:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella elongata0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

10. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, p is sterowanie wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella bainieri, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella bainieri0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Ostry broth To the output of the target product 1000

sealing and sterilisation.

11. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella exigua, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Ek is a path biomass micromycete
Mortierella exigua0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

12. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella minutissima, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella minutissima0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

13. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components costimulation, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella verticillata, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella verticillata0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

14. With whom persons canning special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella hygrophila, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella hygrophila0,002
CO2-Extract pyrolysis of wood 0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

15. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella polycephala, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter 11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella polycephala0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

16. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella globalpina, piroli the Noah wood cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella globalpina0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

17. Method of production of canned special purpose, providing training prescription components, the shredder, the freezing and melenie on top of fresh cabbage, cutting, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella indohii, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella indohii0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper Gorkog the 0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

18. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella sepedonioides, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid 0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella sepedonioides0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

19. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella lignicola, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes at the next spending is e components, parts by weight of:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella lignicola0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

20. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, isserovna wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella humilis, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella humilis0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Coast is th broth To the output of the target product 1000

sealing and sterilisation.

21. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella alliaceae, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-xtract biomass micromycete
Mortierella alliaceae0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

22. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella strangulata, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

tr>
Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella strangulata0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

23. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone what Uloom, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella pusilla, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella pusilla0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

24. Methods for the production of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella gracilis, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella gracilis0,002
CO2-Extract pyrolysis of wood 0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

25. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella globulifera, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

11
Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella globulifera0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

26. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella jenkinii, pyro is isney wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella jenkinii0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

27. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and edit leczenie on top of fresh cabbage, cutting, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella dichotoma, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella dichotoma0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper Gore the CSO 0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

28. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella sclerotiella, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid 0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella sclerotiella0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

29. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella zychae, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes at the next spending is e components, parts by weight of:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella zychae0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

30. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, Passero is the use of wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella marburgensis, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella marburgensis0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

31. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella beljakovae, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella beljakovae0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

32. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella sarnyensis, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella sarnyensis0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

33. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of the greens, with eshiwani listed components with bone broth sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella nigrescens, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella nigrescens0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

34. JV is own production of canned food for special purposes, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella gemmifera, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella gemmifera0,002
CO2-Extract pyrolysis of wood 0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

35. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella reticulata, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter 11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella reticulata0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

36. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella parvispora, pyro is isney wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella parvispora0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

37. Method of production of canned special purpose, providing training prescription components, the shredder, the freezing and melenie on top of fresh cabbage, cutting, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella pulchella, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella pulchella0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper Gore the CSO 0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

38. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella gamsii, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

0,6
Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella gamsii0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

39. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella spinosa, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the consumption of the compound is, parts by weight of:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella spinosa0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.

40. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, p is sterowanie wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella nantahalensis, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bone broth
Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella nantahalensis0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
To the output of the target product 1000

sealing and sterilisation.

41. Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts of biomass micromycete Mortierella spinosa var. sterilis, pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella spinosa var. sterilis0,002
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

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

SUBSTANCE: claimed method includes potato pulping, turnip cutting, blanching and chopping; fresh white cabbage shredding, freezing, and chopping; mutton and onion cutting and chopping;. Abovementioned components are blended with bone broth, CO2-extract from biomass of specific micromycete specie, black pepper, table salt, bay leaf, clove, and bone broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: meat processing for meat tendering and controlling of bacteria therein.

SUBSTANCE: method involves exposing meat to shock wave spreading through non-compressible fluid; to do that, placing meat so that it adheres to first surface of drum-shaped diaphragm having acoustic resistance approximating that of non-compressible fluid, which adheres to second surface of drum-shaped diaphragm separating meat from non-compressible fluid; restricting displacement of meat when exposing it to shock wave penetrating through non-compressible fluid, then through drum-shaped diaphragm into meat; using shock wave generation chamber for keeping therein of non-compressible fluid having first acoustic resistance; using wave shock generation chamber in non-compressible fluid within said chamber; using drum-shaped diaphragm adhering to said chamber. Drum-shaped diaphragm has one surface adapted for contacting with non-compressible fluid when apparatus is in operating state. Drum-shaped diaphragm has opposite surface adapted for contacting with meat when apparatus is in operating position. Drum-shaped diaphragm has acoustic resistance approximating first acoustic resistance. Also, means for restricting excessive displacement of meat when the latter is exposed to shock wave is employed for performing said method.

EFFECT: increased efficiency and wider operational capabilities of method through employment thereof for meat tendering and bacteria controlling.

18 cl, 5 dwg

FIELD: food processing industry, in particular method for combating of malignant bacteria in flour and other foodstuff; medicine, in particular disinfections of desiccated drug plants.

SUBSTANCE: claimed method includes product heating after drying or after storage thereof with microwave irradiation at 90-120°C for 10-30 min.

EFFECT: desiccated products of improved quality due to maximal microorganism combating.

2 ex

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 melt butter; wheat flout roasting; beef chopping. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, sugar, table salt, citric acid, 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; 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, 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.

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; heart 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.

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.

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 industry.

SUBSTANCE: the suggested canned food should be prepared due to chopping and freezing fresh cabbage, cutting and heating onions and wheat flour in melted fat, cutting the duck and greens. Then one should fulfill oxygen-free mixing the above-mentioned components with sour cream, acetic acid, sugar, common salt, caraway, hot black pepper and laurel leaf. Then it is necessary to carry out procedures on packing the mixture obtained and bone broth followed by sealing and sterilization. This enables to obtained new canned food being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to chopping, freezing and reducing upon a roller fresh cabbage, cutting and heating upon a roller onions and wheat flour in melted fat, cutting the duck and greens upon a roller. Then one should fulfill oxygen-free mixing the above-mentioned components with bone broth, sour cream, acetic acid, sugar, common salt and CO2-extracts of pyrolysis wood, caraway, hot black pepper and laurel leaf. Then it is necessary to carry out procedures on packing the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to obtained new canned food being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency.

FIELD: production of meat-and-vegetable canned food for cosmic feeding.

SUBSTANCE: method involves cutting and grinding in grinder chicken; grinding greens in grinder; blanching carrot and grinding in grinder; shredding, freezing and grinding in grinder fresh cabbage; mixing said components with bone soup, tomato paste, melted butter, red hot pepper and edible salt; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: wider range and increased digestibility of canned food.

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

SUBSTANCE: chicken and gardenstuff are cut, carrot is blanched and cut. Fresh white cabbage is shredded and frost. Cabbage, carrot, gardenstuff, tomato paste, vegetable oil, red chilly and table salt are blended in oxygen-free atmosphere. Obtained mixture and chicken are pre-packed with chicken bone broth, sealed and sterilized.

EFFECT: target product with increased nutrient value.

FIELD: food processing industry, in particular canned goods from meet and vegetables.

SUBSTANCE: pate is prepared by grinding of poultry meat, beef heart and beef kidney; cutting of carrot and onion followed with roasting thereof in olive oil; shredding of fresh white cabbage; blending of abovementioned components in oxygen-free atmosphere with dry protein semi-finished product, tritikale flour, phospholipids, foremilk oil, CO2-extracts from black pepper, pimento and bay leaf, citric acid and table salt; straining and homogenizing of obtained mixture in oxygen-free atmosphere; pre-packing, sealing and sterilization.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular catering and dietary alimentation.

SUBSTANCE: chicken fillet is ground in copper. Mushrooms are ground and blanched. Fillet and mushrooms are placed into blender, ground solid cheese, ground roaster onion, milk mutter, salt, black pepper, mushrooms flavoring are added. Further sauce prepared from wheat flour and fresh cream in added/ Mixture in stirred for 3-5 min and heat-treated. All components are used in specific ratio.

EFFECT: product with balanced content of main nutrients and high nutritional value.

2 ex

FIELD: production of canned meat-and-vegetable foods.

SUBSTANCE: method involves cutting goose meat; cutting bulb onion and frying in goose fat; shredding and freezing newly harvested cabbage; mixing, without access of oxygen, cabbage, bulb onion, goose fat, bone soup, tomato paste, sugar, salt, citric acid, black bitter pepper, and laurel leaves; packaging resultant mixture in conjunction with goose meat; providing pressurizing and sterilizing procedures.

EFFECT: improved digestion of base product.

FIELD: food-processing industry, in particular, preparing of meat farce.

SUBSTANCE: method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with preliminarily ground bird's muscular stomachs; joining farces and mixing until homogeneous consistency is ensured, with components being used in predetermined ratio.

EFFECT: improved organoleptical and dietary properties, increased nutrient and biological value, increased yield of ready product and reduced production costs.

FIELD: food-processing industry, in particular, preparing of meat farce.

SUBSTANCE: method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with pork farce; adding egg, or egg powder, or melange, with components being used in predetermined ratio; mixing until homogeneous consistency is ensured.

EFFECT: reduced production costs and wider range of poultry meat products having high consumer properties.

FIELD: food-processing industry, in particular, preparing of meat farce.

SUBSTANCE: method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with preliminarily ground beef; introducing poultry's crude fat; mixing, with components being used in predetermined ratio; cooling or freezing resultant product.

EFFECT: reduced production costs, increased yield of ready product, wider range of poultry meat products having high consumer properties.

1 tbl, 1 ex

FIELD: baby food production process.

SUBSTANCE: method involves cooking groats in mixture of fat-free milk and milk whey; 5 minutes before finishing of cooking procedure, introducing into mixture cut fruits and/or vegetables; providing homogenization; drying; introducing vitamin additive; packaging for obtaining of base product.

EFFECT: reduced consumption of powder and decreased time of process cycle.

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