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 marrow 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 zucchini, RUB garlic, mix potatoes, Swede, carrots, parsley root, onion and basic red sauce, stewing for 10-15 minutes, add cabbage and zucchini, stewing within 5-15 minutes, add garlic and spices and fighting for 5-15 minutes with obtaining garnish, cut green extrapone and the formation of ready meals from the main component, the green extrapone and garnish ("Collection of recipes blue is and culinary products 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, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green extrapone, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, 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, cloves, cinnamon, black pepper, Gorik the St and Bay leaf and packing the mixture into aluminum 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
zucchini59,7
garlic9,1
melted butter73,3
tomato paste 30%26
citric acid0,8
wheat flour9
sugar15
extrogen87
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 Russ trenie options are used WITH the 2-extract biomass of micromycetes of the following types: Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Phythium insidiosum, Saprolegnia parasitica, Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hugrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella gracilis, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella spinosa, Mortierella nantahalensis, Mortierella spinosa var. sterilis.

The methods are as follows.

Prescription components prepared according to the traditional technology.

Prepared Amur whitefish and zucchini cut and milled on the top. Prepared green extrapone crushed on top. Prepared carrots, parsley root and onions are cut, passer in melted butter and crushed on top. Prepared potatoes and 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, in the arena, salt, CO2-extracts one of the provided options of how biomass, cloves, cinnamon, black pepper bitter and Bay leaf and fish broth, Packed the mixture into the aluminum tubes at the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except fish broth, given taking into account norms of waste and losses of each type of raw material. If using 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 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 bio the assy of 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 cosmic power, which has a higher digestibility compared to the same culinary dish.

1. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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
Zucchini59,7
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, chopping fresh cabbage, its freezing and grinding on the top, cutting, passer who existence in melted butter and grinding on top of carrots, root parsley and onions, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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
Zucchini59,7
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon 87
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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 the aluminum is eevie 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
Zucchini59,7
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 exit the target PR the product 1000

4. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
Cesn is to 9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, RUB the garlic, isserovna wheat flour, mixing these 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 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
Zucchini59,7
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 cloves0,03
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

6. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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
Zucchini59,7
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, chopping fresh cabbage, its freezing and melenie on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, RUB garlic, passerovannye wheat flour, mixing the listed 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:

tr>
Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
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 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

8. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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 mountains is who 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
Zucchini59,7
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
R is BNY broth To the output of the target product 1000

9. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Ka is acci 59,7
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the settlement of the tournament greens, tarragon, 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 aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

CO2-Extracts of cloves
Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella bainieri0,002
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

11. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
Garlic9,1
Melted butter73,3
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, the shredder SV is the sale of cabbage, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, RUB garlic, passerovannye wheat flour, mixing the listed components 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
Zucchini59,7
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 cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

13. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella erticillata, 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
Zucchini59,7
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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
Zucchini59,7
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and Ismail is an increase on top of the potatoes and Swede, cut zucchini and grinding on top, grinding on the last green tarragon, 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, 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
Zucchini59,7
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass is 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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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 presleduyumie their consumption, parts by weight of:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
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. A method of manufacturing canned, providing training prescription is components, cutting and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric 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
Zucchini59,7
Garlic9,1
Melted butter73,3
Tomato paste 30 cm 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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid is, 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
Zucchini59,7
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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
Bulb l is to 134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass micromycete
Mortierella lignicola0,002
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

20. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in ghee is grinding on top of carrots, root parsley and onions, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon 87
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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 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
Zucchini59,7
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
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 brothBefore the release of zelenog the product 1000

22. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass 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
Zucchini59,7
H is snoc 9,1
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, rubbing frankly is a, 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 of 71.7
Cabbage50
Zucchini59,7
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-xtract 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

24. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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 Amur 669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, chopping fresh cabbage to the cabbages is, its freezing and grinding on the top, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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
Zucchini59,7
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella enkinii, 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
Zucchini59,7
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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, 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
Turnip 68,7 of 71.7
Cabbage50
Zucchini59,7
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 brothTo the output of the target product 1000

28. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the acce potato and Swede, cut zucchini and grinding on top, grinding on the last green tarragon, 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
Zucchini59,7
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2-Extract biomass is 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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, RUB garlic, passerovannye wheat flour, mixing the listed 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 with abuses their consumption, parts by weight of:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
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
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. A method of manufacturing canned, providing training prescription is komponentov, cutting and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
Garlic9,1
Melted butter73,3
Tomato paste is 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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid is the 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:

Whitefish Amur669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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 into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Whitefish Amur669
Carrots306-314,2
Onions 134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
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 the output of the target product 1000

33. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, chopping fresh cabbage, its freezing and grinding on the top, cutting, passerovannye in ghee is grinding on top of carrots, root parsley and onions, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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
Zucchini59,7
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon 87
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, RUB garlic, passerovannye wheat flour, mixing the listed 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 aluminievye 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
Zucchini59,7
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 cinnamon0,003
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothBefore the release of zelenog the product 1000

35. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
H is snoc 9,1
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, rubbing frankly is a, 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
Zucchini59,7
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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. blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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 sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

the IG Amur 669
Carrots306-314,2
Onions134,6-163,3
Parsley root17-17,3
Rutabaga68,7 of 71.7
Cabbage50
Zucchini59,7
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, 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
Zucchini59,7
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, citric acid, sugar, salt, CO2-extracts of biomass micromycete Mortierella spinoa, 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
Zucchini59,7
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
CO2-Extract of black pepper bitterto 0.108
CO2-Bay leaf extract0,0227
Fish brothTo the output of the target product 1000

40. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping on the top of the potatoes and turnip, cut zucchini and grinding on top, grinding on the last green tarragon, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato extract, 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
Parsley root17-17,3
Turnip 68,7 of 71.7
Cabbage50
Zucchini59,7
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. A method of manufacturing canned, providing training recipe components, cutting, and grinding on the top of the Amur whitefish, 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, blanching and chopping the top to the revela and Swede, cut zucchini and grinding on top, grinding on the last green tarragon, 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
Zucchini59,7
Garlic9,1
Melted butter73,3
Tomato paste 30%26
Citric acid0,8
Wheat flour9
Sugar15
Tarragon87
Sol12
CO2Extract b the mass 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:

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 and roasting in vegetable oil; potato and turnip cutting and blanching; fresh white cabbage shredding and freezing; hen eggs boiling, peeling, and pulping; fish fillet, pumpkin and gardenstuff cutting; garlic and parts of carrot, parsley root, and onion pulping; wheat flour sautéing. Non-pulped parts of carrot, parsley root and onion, potato, turnip, cabbage, gardenstuff, and pumpkin are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, parsley roots and onion, garlic, eggs, wheat flour are blended with tomato paste, fish broth, sugar, 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: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes turnip, potato celery root, and part of parsley root cutting, blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; carrot blanching, and chopping; skinned fish fillet and part of onion chopping; rest parts carrot and onion cutting, roasting in melt butter and chopping; rest part of parsley root cutting, roasting in melt butter, and pulping;, wheat flour sautéing. Abovementioned components are blended with fish broth, tomato paste, sugar, table salt, citric acid, and CO2-extracts of clove, cinnamon, 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 production of canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are produced by carrot, parsley root and onion cutting and roasting in vegetable oil; potato and turnip cutting and blanching; fresh white cabbage shredding and freezing; fish fillet and pumpkin cutting; garlic and parts of carrot, parsley root, and onion pulping; wheat flour roasting. Non-pulped parts of carrot, parsley root and onion, potato, turnip, cabbage and pumpkin are blended in oxygen-free atmosphere to produce garnish. Pulped part of carrot, parsley roots and onion, garlic, wheat flour are blended with sour cream, tomato paste, fish broth, 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 production of canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are produced by carrot, parsley root and onion cutting and roasting in vegetable oil; potato and turnip cutting and blanching; fresh white cabbage shredding and freezing; fish fillet and pumpkin cutting; garlic and parts of carrot, parsley root, and onion pulping; wheat flour roasting. Non-pulped parts of carrot, parsley root and onion, potato, turnip, cabbage and pumpkin are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, parsley roots and onion, garlic, wheat flour are blended with sour cream, tomato paste, fish broth, 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 goods for space feeding.

SUBSTANCE: claimed method includes onion, carrot and parsley root cutting, roasting in melt butter, and chopping; rutabaga and potato cutting, blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; hen egg boiling and chopping; marrow cutting and chopping; skinned fish fillet and gardenstuff chopping; garlic pulping; wheat flour sautéing. 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 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; marrow cutting and chopping; skinned fish fillet chopping; garlic pulping; wheat flour sautéing. Abovementioned components are blended with sour cream, tomato paste, fish broth, sugar, table salt, 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 production of canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are produced by potato, turnip, celery root and part of parsley root cutting and blanching; fresh white cabbage shredding and freezing; part of carrot cutting and blanching; rest parts of carrot and parsley root cutting and roasting in vegetable oil followed by partial pulping thereof; onion cutting, partial roasting in vegetable oil and partial pulping of onion roasted part; fish fillet and pumpkin cutting; garlic pulping; wheat flour sautéing. Non-pulped parts of carrot, parsley root and onion, celery root, potato, turnip, cabbage and pumpkin are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, white roots and onion, garlic, wheat flour are blended with tomato paste, fish broth, acetic acid, clove, cinnamon, 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 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

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 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

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 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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