Method for production of canned goods from white-fish and vegetables (variants)

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

SUBSTANCE: claimed method includes formula component preparation, namely white-fish and pumpkin cutting and chopping; estragon green chopping; fresh white cabbage shredding, freezing and chopping; cutting of carrot, parsley root and onion followed by roasting thereof in melt butter and chopping; potato and rutabaga blanching and chopping; garlic pulping; wheat flour sautéing. Then abovementioned components are blended with tomato paste, citric acid, sugar, fish broth, table salt, and CO2-extracts from biomass of specific micromycete species, clove, cinnamon, black pepper and bay leaf. Obtained mixture is pre-packed sealed and sterilized.

EFFECT: canned goods of increased digestion value in contrast to similar dish.

41 cl

 

The invention relates to the technology of cooking fish and canned for space power.

Known method of preparing culinary dishes "Whitefish stew with vegetables", providing training recipe components, cutting, passerovannye in the margarine, add the tomato puree carrots and onions, passerovannye wheat flour, RUB of garlic, cutting Amur whitefish, layer-by-layer stacking of carrots and onions and Amur whitefish, add drinking water, acetic acid and sodium salt, stewing over 38-55 minutes, add wheat flour, garlic, pepper, cloves, cinnamon and Bay leaf, stewing within 5-7 minutes to obtain a main component, cutting and frying in cooking oil potatoes, carrots, parsley root and turnip, cut, passerovannye in cooking oil onions, chopping and pripuskanie fresh cabbage, cut pumpkin, RUB garlic, mix potatoes, Swede, carrots, parsley root, onion and basic red sauce, stewing for 10-15 minutes, add cabbage and pumpkins, fighting for 5-15 minutes, add garlic and spices and fighting for 5-15 minutes with obtaining garnish, cut greens, tarragon and formation of ready meals from the main component, herbs tarragon, for garnish ("a Collection of recipes of dishes and Culina the different products of the near abroad", SPb.: Profession, 2001, p.119-120, 390, 397-398).

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 technical result is achieved by variants of the proposed method, which include preparation of recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley roots and onions, cutting, blanching and chopping on the top turnip, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extract biomass micromycete, cloves, cinnamon and black pepper bitter and blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extract biomass micromycete, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into the aluminum is eevie tubes, their sealing and sterilization. The resulting mixture contains components when following their consumption, parts by weight:

whitefish Amur669
carrots306-314,2
onions134,6-163,3
parsley root17-17,3
rutabaga68,7 of 71.7
cabbage50
pumpkin57
garlic9,1
melted butter73,3
tomato paste 30%26
citric acid0,8
wheat flour9
sugar15
tarragon87
Sol12
CO2-extract biomass
micromycete0,002
CO2-extracts of cloves0,003
CO2-extract of cinnamon0,003
CO2-extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
fish brothto the output of the target product 1000

According to PR is dostavlenny for the consideration of the options used WITH the 2extracts of micromycetes of the following types: Pythium catenulatum, Pythium coloratum, P. gracile, P. irregulare, P. ultimum, P. insidiosum, Saprolegnia parasitica, Mortierella alpina, Mortierella elongata, M. bainieri, M. exigua, M. minutissima, M. verticillata, M. hugrophila, M. polycephala, M. globalpina, M. indohii, M. sepedonioides, M. lignicola, M. humilis, M. alliaceae, M. strangulate, M. pusilla, M. gracilis, M. globulifera, M. jenkinii, M. dichotoma, M. sclerotiella, M. zychae, M. marburgensis, M. beljakovae, M. sarnyensis, M. nigrescens, M. gemmifera, M. reticulata, M. parvispora, M. pulchella, M. gamsii, M. spinosa, M. nantahalensis, M. spinosa var. sterilis.

The method is as follows.

Prescription components prepared according to the traditional technology.

Prepared Amur whitefish and pumpkin are cut and milled on the top. Prepared herbs tarragon crushed on top. Prepared carrots, parsley root and onions are cut, passer in melted butter and crushed on top. Prepared Swede, cut, blanched in hot water and crushed on top. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared garlic rubbed. Prepared wheat flour passer. Then these components are mixed with tomato paste, citric acid, sugar, salt, CO2-extracts one and provided options of how biomass, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, Packed the mixture in aluminievye tubes when the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except fish broth, given taking into account norms of waste and losses of each type of raw material. For use tomato paste with a solids content not matching the prescription, consumption recalculated to equivalent solids content. For components of plant origin are given as intervals expenses cover their possible change of shelf life of raw materials. The minimum value of consumption take in the second calendar half-year, and a maximum in the first.

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

Check digestibility of canned received on 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 is for experienced product, regardless of the choice of CO2-extract of biomass micromycete of the provided options method, 1,6·105and for the control of product 1,1·105respectively.

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

1. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Pythium catenulatum, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Pythium catenulatum0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

2. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and b is wkwy, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Pythium coloratum, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Pythium coloratum0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

3. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Pythium gracile, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur 669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Pythium gracile0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

4. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on the top, crushing the last of Selenastrum, the shredder fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Pythium irregulare, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Sugar
Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Pythium irregulare0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

5. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Pythium ultimum, cloves, cinnamon, black pepper bitter and Bay leaf and fish Bolo the Ohm, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Pythium ultimum0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Rubyboolean To the output of the target product 1000

6. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Pythium insidiosum, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Pythium insidiosum0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

7. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, pass the Finance wheat flour, mixing these components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Saprolegnia parasitica, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Saprolegnia parasitica0,002
CO2-Extracts of cloves 0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

8. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella alpina, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

306-314,2
Whitefish Amur669
Carrots
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella alpina0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

9. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage is cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella elongata, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

td align="left"> Tarragon
Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
87
Sol12
CO2-Extract biomass micromycete
Mortierella elongata0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

10. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella bainieri, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into the Alu is inavia tubes, their sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella bainieri0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo exit the target PR the product 1000

11. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella exigua, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Melted butter
Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella exigua0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

12. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, blending listed is komponentov with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella minutissima, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella minutissima0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon 0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

13. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella verticillata, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions34,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella verticillata0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

14. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cut the, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella hygrophila, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella hygrophila0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

15. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella polycephala, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealed and sterilized the tion, when the mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella polycephala0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

16. SPO is about canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella globalpina, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

tr>
Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella globalpina0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

17. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, lemon the th acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella indohii, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella indohii0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

18. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella sepedonioides, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella sepedonioides0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

19. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, paserovany is in melted butter and grinding on top of carrots, root parsley and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella lignicola, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2Extract b is MASSY micromycete
Mortierella lignicola0,002
CO2-Extracts of cloves0,003
CO2-Extract cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

20. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella humilis, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight of:/p>

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella humilis0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

21. Method of canning, providing training prescription compound is, cutting Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella alliaceae, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Citric acid
Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella alliaceae0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

22. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts bi is the weight micromycete Mortierella strangulata, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella strangulata0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

23. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella pusilla, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7-717
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella pusilla0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

24. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, ESCO, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella gracilis, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella gracilis0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

25. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella globulifera, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella globulifera0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

26. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and izmelchenie is on the top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierellajenkinii, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella jenkinii0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

27. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella dichotoma, cloves, cinnamon, PE is CA bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella dichotoma0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish is th broth To the output of the target product 1000

28. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella sclerotiella, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella sclerotiella0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

29. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing these components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella zychae, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella zychae0,002
CO2-Extracts of cloves0,003/td>
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

30. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella marburgensis, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots 306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella marburgensis0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

31. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh Belocca the Noah cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella beljakovae, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

td align="left"> Tarragon
Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
87
Sol12
CO2-Extract biomass micromycete
Mortierella beljakovae0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

32. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella sarnyensis, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture in and ominiecie tubes, their sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella sarnyensis0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo exit the target p is oduct 1000

33. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella nigrescens, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella nigrescens0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

34. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing PE chislennyh components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella gemmifera, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella gemmifera0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon 0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

35. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella reticulata, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions34,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella reticulata0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

36. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, is the, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella parvispora, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella parvispora0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

37. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella pulchella, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterile is the situation, when the mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella pulchella0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

38. Pic is b canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella gamsii, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella gamsii0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

39. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid,sugar, salt, CO2-extracts of biomass micromycete Mortierella spinosa, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella spinosa0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO 2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

40. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella nantahalensis, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
It is the root of parsley 17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella nantahalensis0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

41. Method of canning, providing training recipe components, cutting of the Amur whitefish and pumpkin and grinding on top, grinding on the last green tarragon, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in ghee is grinding on top of carrots, root parsley and onions, cutting, blanching and chopping on the top of the potatoes and Swede, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella spinosa var. sterilis, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Pumpkin57
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2The former is ract biomass micromycete
Mortierella spinosa var. sterilis0,002
CO2-Extracts of cloves0,003
CO2-Extract of cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000



 

Same patents:
Canned soup // 2295879

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

SUBSTANCE: claimed method includes fresh white cabbage and tomato shredding and freezing; potato cutting and blanching; carrot, parsley root, and onion cutting and roasting in melt butter; skimmed fish fillet and gardenstuff cutting. Abovementioned components are blended in oxygen-free atmosphere with oat flakes, table salt, black pepper and bay leaf. Obtained mixture is pre-packed with fish broth in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: production of feed products, in particular, fish flour.

SUBSTANCE: continuous line has feeding hopper, fish grinder, thermal processing device using thorough boiling process, press for separating dense mass of raw material from fluid phase, said parts of continuous line being arranged in processing succession and connected with one another through interoperational conveyors. Separated dense mass of raw material and fluid phase are accumulated in drying extruder and settling separation reservoir, respectively. Continuous line is further provided with food additive dosing device for dosed adding thereof into dried pulp and grinder which grinds ready product before it is packaged into container. Lower part of settling separation reservoir is communicating through pumping plant with drying extruder inlet end. Working screw of thermal processing device is combined with stirrer whose longitudinal blades are fixed on stepped reducer of shaft. Ready product grinder is supplemented with dispersion cyclone closed from the bottom by means of gate and equipped with feeding pneumatic conveyor for dried product.

EFFECT: increased efficiency of continuous line and increased yield of commercial product.

3 cl, 2 dwg

FIELD: food processing industry, in particular preserving of fish raw materials such as fish liver, preferably cod liver.

SUBSTANCE: claimed mixture contains (mass %): sorbic acid 1.0-62.0; tocopherol, ionol, or propylhalate 1.0-5.0; sodium or potassium tripolyphosphate or polyphosphate 3.0-77.0. Said mixture is introduced into raw materials in amount of 0.05-1.5 % based on raw material mass. Raw materials are conditioned for 7-15 min and packed.

EFFECT: canned goods of high quality and high microbiological purity.

6 cl, 7 ex

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

SUBSTANCE: claimed canned goods are produced by carrot, parsley root and onion cutting, roasting in vegetable oil and partial pulping; potato and rutabaga cutting and blanching; fresh white cabbage shredding and freezing; fish fillet cutting; wheat flout roasting. Unpulped parts of carrot, parsley root and onion, potato, rutabaga and cabbage are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, parsley root, and onion are blended with tomato paste, wheat flour, sour cream, fish broth, sugar, table salt, black pepper and bay leaf to produce sauce. Then fish fillet, garnish and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes carrot and onion cutting, roasting in melt butter and chopping; potato blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; marrow cutting and chopping; scallop fillet and parsley green chopping; green pease blanching and chopping. Abovementioned components are blended tomato paste, table salt, CO2-extract from biomass of specific micromycete specie, black pepper, bay leaf, and drinking water. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; carrot blanching and chopping; ordinary fish, parsley green and onion chopping. Abovementioned components are blended with fish broth, citric acid, table salt, CO2-extract from biomass of specific micromycete species, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

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

SUBSTANCE: claimed canned goods are produced by fresh white cabbage cutting and freezing; fresh champignons cutting; white roots cutting, blanching and pulping; fish fillet cutting; onion pulping; wheat flout roasting. Cabbage and mushrooms are blended in oxygen-free atmosphere to produce garnish. White roots, onion, wheat flour are blended with melt butter, dry white vine, fish broth, table salt, citric acid, black pepper and bay leaf to produce sauce. Then fish fillet, garnish and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: fish processing industry, in particular foodstuffs for preschool and school infant nutrition.

SUBSTANCE: claimed product includes fish raw material, binder, taste additives and additionally it contains desiccated milk, deodorized vegetable oil, curd of fatness 2.5 % or less; buckwheat grain and water, wherein as fish raw materials raw materials from wild carp or carp containing at least 18 % of protein is used; as binder egg powder is used, and as taste additives salt and sugar are used.

EFFECT: enhanced assortment of shaped functional products.

4 cl, 4 tbl

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 onion, carrot and parsley root cutting, roasting in melt butter, and chopping; turnip and potato cutting, blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; hen egg boiling, peeling and chopping; marrow cutting and chopping; skimmed fish fillet and gardenstuff chopping; garlic pulping, wheat flour roasting. Abovementioned components are blended with tomato paste, fish broth, sugar, table salt, citric acid and CO2-extracts of 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 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

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.

FIELD: baby food production process.

SUBSTANCE: method involves cooking mixture of groats and flakes of wheat germs 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.

FIELD: baby food production process.

SUBSTANCE: method involves cooking mixture of groats and flakes from wheat germs in 0.5-1.5-% pectin extract; using groats and flakes from wheat germs in the weight ratio of 17:3; 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.

FIELD: baby food production process.

SUBSTANCE: method involves cooking groats in 0.5-1.5%-pectin extract; 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.

FIELD: baby food production process.

SUBSTANCE: method involves cooking groats in 0.5-1.5-% pectin solution; 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.

FIELD: baby food production process.

SUBSTANCE: method involves cooking mixture of groats and flakes from wheat germs in 0.5-1.5-% pectin solution; 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.

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

SUBSTANCE: claimed canned goods are prepared by cutting and chopping of white-fish and pumpkin, chopping of estragon green, cutting of carrot, parsley root, and onion followed by roasting thereof in melt butter and chopping; cutting, blanching and chopping of potatoes and turnip; shredding, freezing and chopping of white cabbage, garlic pulping; wheat flour roasting. Then abovementioned components are mixed with tomato paste, acetic acid, sugar, table salt, CO2-extracts from clove, cinnamon, black pepper and bay leaf, and fish broth, pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food industry, canned food industry.

SUBSTANCE: one should introduce preparation obtained out of Pythium irregulare micromycete biomass into the syrup of stewed fruit under preparation at 0.2-0.5% by the weight of canned food by the preset technique. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product.

EFFECT: higher efficiency.

2 tbl

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