Method for manufacturing canned food "partridge stewed with vegetables" of special indication (variants)

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-plant canned food out of hydrobionts for cosmic nutrition. The suggested variants deal with preparing the formula components: one should chop new white cabbage, sweet pepper and tomatoes, freeze them and reduce upon a roller along with the greens. Carrots and turnip should be blanched and reduced upon a roller. One should cut and reduce pork and partridge meat upon a roller. The above-mentioned components should be mixed with common salt, hot black pepper, laurel leaf, bone broth and CO2-extracts of the preset type of mycromycete biomass and pyrolysis wood. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to obtain canned food for cosmic nutrition being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency of manufacturing.

41 cl

 

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

A known method for the production of culinary dishes " Partridge braised with vegetables", providing training recipe components, cutting, passerovannye in butter onions, chopping fresh cabbage, cut, quail meat, ham, carrots, turnips, tomatoes and green pepper, mix cabbage, carrots, turnips, tomatoes, green pepper and beef broth and quenching the resulting mixture, mixing meat quail, salt and onions and quenching the resulting mixture, combining stew mixes, add ham and pepper and stewing until ready to obtain the target product (I.E. Sepulchral, Book about tasty and healthy food - M.: EKSMO-Press, 2001, s).

The technical result of the group of inventions is getting new cans. with increased digestibility compared to the same culinary dish,

This result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and chopping the carrot top is, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Pythium catenulatum and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Pythium catenulatum0,002
Black pepper bitter0,4
Bay leaf0,1
To the local soup To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Pythium coloratum and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter67
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Pythium coloratum0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Pythium gracile and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture into the Alu is inavia tubes with the following components flow, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Pythium gracile0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and chopping on the top of the carrot, is the, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Pythium irregulare and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Pythium irregulare0,002
Black pepper bitter0,4
Bay leaf0,1
Bone is WLAN To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Pythium ultimum and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter16
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Pythium ultimum0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Pythium insidiosum and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in al is monavie tubes with the following components flow, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Pythium insidiosum0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and chopping on the top of the carrots, cut the, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Saprolegnia parasitica and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Saprolegnia parasitica0,002
Black pepper bitter0,4
Bay leaf0,1
Coast is th broth To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella alpina and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella alpina0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella elongata and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture into aluminievye tubes with the following components flow, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella elongata0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and chopping on the top of the carrot, d is qu freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella bainieri and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella bainieri0,002
Black pepper bitter0,4
Bay leaf0,1
Bone is broth To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella exigua and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella exigua0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella minutissima and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture the aluminum tubes at the next flow of components, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella minutissima0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and chopping on the top of the carrot, ESCO, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella verticillata and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella verticillata0,002
Black pepper bitter0,4
Bay leaf0,1
To the private broth To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella hygrophila and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter 167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella hygrophila0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella polycephala and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing poluchennymi in aluminum tubes the next time the flow of components, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella polycephala0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and chopping on the top of the carrot, ESCO, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella globalpina and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella globalpina0,002
Black pepper bitter0,4
Bay leaf0,1
Coast is th broth To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella indohii and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella indohii0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella sepedonioides and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the obtained mixture is in aluminum tubes the next time the flow of components, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella sepedonioides0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and chopping on the top of the carrot,cut, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella lignicola and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella lignicola0,002
Black pepper bitter0,4
Bay leaf0,1
Cost the th broth To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella humilis and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella humilis0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella alliaceae and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture the aluminum tubes at the next flow of components, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella alliaceae0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, R is LC, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella strangulata and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella strangulata0,002
Black pepper bitter0,4
Bay leaf0,1
KOs is hydrated broth To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella pusilla and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter 167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella pusilla0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella gracilis and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing obtained sm is si in aluminum tubes the next time the flow of components, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella gracilis0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and chopping on the top of the carrot, d is qu freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella globulifera and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella globulifera0,002
Black pepper bitter0,4
Bay leaf0,1
KOs is hydrated broth To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella jenkinii and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butterTurnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella jenkinii0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella dichotoma and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing obtained with the art in aluminum tubes the next time the flow of components, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella dichotoma0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, R is LC, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella sclerotiella and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella sclerotiella0,002
Black pepper bitter0,4
Bay leaf0,1
To the private broth To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella zychae and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella zychae0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella marburgensis and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing obtained smesi aluminum tubes when following the flow of components, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete0,002
Mortierella marburgensis
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and chopping on the top of the carrot, ESCO, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella beljakovae and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella beljakovae0,002
Black pepper bitter0,4
Bay leaf0,1
Coast is th broth To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella sarnyensis and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter 167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete0,002
Mortierella sarnyensis
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella nigrescens and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing received MESI in aluminum tubes the next time the flow of components, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete0,002
Mortierella nigrescens
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, R is LC, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella gemmifera and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete0,002
Mortierella gemmifera
Black pepper bitter0,4
Bay leaf0,1
Cost the th broth To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella reticulata and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter 167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete0,002
Mortierella reticulata
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella parvispora and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing received MESI in aluminum tubes the next time the flow of components, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete0,002
Mortierella parvispora
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, R is LC, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella pulchella and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete0,002
Mortierella pulchella
Black pepper bitter0,4
Bay leaf0,1
Cost the th broth To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella gamsii and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella gamsii0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella spinosa and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture into aluminievye tubes with the following components flow, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella spinosa0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and chopping on the top of the carrot, d is qu freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella nantahalensis and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella nantahalensis0,002
Black pepper bitter0,4
Bay leaf0,1
To the local soup To the output of the target product 1000,

sealing and sterilisation.

The same result is achieved by a method of production of canned "Partridge braised with vegetables" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella spinosa var. sterilis and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

167
Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella spinosa var. sterilis0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000,

sealing and sterilisation.

The methods are implemented as follows.

Prescription components prepared according to the traditional technology. Prepared onions are cut, passer in melted butter and crushed on top. Prepared turnips cut, blanched in hot water and crushed on top. Prepared carrots blanched in hot water and crushed on top. Prepared fresh cabbage, sweet pepper and tomato cut, subjected to freezing, preferably slow, and crushed on the top, Prepared pork and quail meat is cut and milled on the top. Prepared greens shredded on top. The following components are mixed with salt, CO2-extracts one of the provided options invention biomass and pyrolysis the wood, pepper black bitter, Bay leaf and bone broth, Packed the mixture into the aluminum tubes at the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of feedstock, Minimal consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. For components of plant origin are given as intervals expenses cover their possible change of shelf life of raw materials, the minimum value of consumption take in the second calendar half-year, and the maximum in the first.

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

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. She was experienced product, regardless of the choice of CO2-extract of biomass micromycete provided variants of the method, 8,2·104and for the control of product 5,2·104rela is estwenno.

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

1. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Pythium catenulatum and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

/tr>
Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Pythium catenulatum0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

2. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Pythium coloratum and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture into aluminum is f tuba with the following components flow, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Pythium coloratum0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

3. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on the top of St is the sale of cabbage, vegetable pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Pythium gracile and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

sealing and sterilisation.

4. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Pythium irregulare and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Pythium gracile0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000
Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Pythium irregulare0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

5. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Pythium ultimum and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Pythium ultimum0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

6. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and quail meat grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Pythium insidiosum and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Pythium insidiosum0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

7. Method of production of canned food for special purposes, etc is osmatrivali training prescription components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Saprolegnia parasitica and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract the biomass Micromine is and
Saprolegnia parasitica0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

8. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella alpina and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
That is ATA 77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella alpina0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

9. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella elongata and pirolyzin the th wood, pepper black bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella elongata0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

10. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, is the, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella bainieri and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella bainieri0,002
0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

11. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella exigua and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
S is Snoy pepper 140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella exigua0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

12. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella minutissima and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing receiving the Noi mixture in aluminum tubes the next time the flow of components, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella minutissima0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

13. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on volck the fresh cabbage, vegetable pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella verticillata and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella verticillata0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 100

sealing and sterilisation.

14. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella hygrophila and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

/tr>
Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella hygrophila0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

15. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella polycephala and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="right"> 2000
Partridge
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella polycephala0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

16. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork the meat of quails, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella globalpina and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella globalpina0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

17. Method of manufacturing con is allow special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella indohii and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella indohii0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

18. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella sepedonioides and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella sepedonioides0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

19. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt,CO 2-extracts of biomass micromycete Mortierella lignicola and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella lignicola0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

20. Method of production of canned special purpose, providing training recipe components, cutting,passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella humilis and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella humilis0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

21. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella alliaceae and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
vodnoy pepper 140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella alliaceae0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

22. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella strangulata and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the floor of the military of the mixture in aluminum tubes the next time the flow of components, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella strangulata0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

23. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on volck the fresh cabbage, vegetable pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella pusilla and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella pusilla0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

24. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella gracilis and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Sol
Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella gracilis0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

25. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella globulifera and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella globulifera0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

26. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork meats and the partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella jenkinii and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella jenkinii0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

27. Method of manufacturing conse the Bob special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella dichotoma and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella dichotoma0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

28. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella sclerotiella and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella sclerotiella0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

29. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components with sodium chloride Sol is Yu, CO2-extracts of biomass micromycete Mortierella zychae and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella zychae0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

30. Method of production of canned special purpose, providing training recipe components, cutting the, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella marburgensis and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

td align="right">  
Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella marburgensis0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

31. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella beljakovae and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes 77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella beljakovae0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

32. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella sarnyensis and pyrolysis of wood is Sina, pepper black bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella sarnyensis0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

33. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cut the, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella nigrescens and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella nigrescens0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

34. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella gemmifera and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
vodnoy pepper 140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella gemmifera0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

35. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella reticulata and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing recip is authorized mixture in aluminum tubes the next time the flow of components, parts by weight of:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella reticulata0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

36. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on volkswage cabbage, vegetable pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella parvispora and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella parvispora0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

37. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella pulchella and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella pulchella0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

38. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella gamsii and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge 2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella gamsii0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

39. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and m is sa partridge, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella spinosa and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella spinosa0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

40. The production method of preservation is offering a special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella nantahalensis and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions93,6-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,04
CO2-Extract biomass micromycete
Mortierella nantahalensis0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.

41. Method of production of canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of onions, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, cutting, freezing and grinding on top of fresh cabbage, green pepper and tomatoes, cutting and grinding on top of pork and meat partridges, grinding on top of greens, mixing the listed components of table salt, CO2-extracts of biomass micromycete Mortierella spinosa var. sterilis and pyrolysis of wood, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Partridge2000
Pork39,76-50
Onions936-94,8
Carrots46,8-48
Tomatoes77
Cabbage98
Vegetable pepper140
Melted butter167
Turnips37,2-38,7
Greens12,5
Sol12
CO2-Extract pyrolysis of wood0,004
CO2-Extract biomass micromycete
Mortierella spinosa var. sterilis0,002
Black pepper bitter0,4
Bay leaf0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing canned first-course dishes for cosmic nutrition. The suggested variants deal with preparing all the ingredients: boiling meadow mushrooms to separate them from the broth to be reduced upon a roller; the beef should be cut and reduced upon a roller, new white cabbage should be chopped, frozen and reduced, parsley green part should be, also, cut. One should cut carrots, parsley root and onions to fry them in melted butter and reduced then upon a roller, wheat flour should be fried in fat. Garlic should be grated. It is necessary to mix the above-mentioned components with tomato paste, citric acid, common salt, a CO2-extract of the biomass of the preset micromycete type and hot black pepper. The obtained mixture should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

FIELD: food-processing industry, in particular, processes for disinfecting of fish from opistorchis felineus larvae.

SUBSTANCE: method involves exposing fish placed in water to supersonic radiation at frequency of 20-100 kHz and intensity of 104-105 W/m2 with exposure time of 5-20 min.

EFFECT: increased efficiency in disinfecting of carp fishes from larvae.

1 tbl

FIELD: methods and equipment for sterilizing of liquids and surfaces contacting therewith.

SUBSTANCE: method involves heating liquid to temperature lower than temperature desirable for sterilization by pasteurization which is provided by applying electric field with intensity of 102 V/cm and higher, with liquid or solid object being exposed to acoustic vibration in the process of applying of electric field. Apparatus has liquid product transportation system and sterilization station positioned along said system. Sterilization system comprises electric power source which creates in liquid passed through sterilization station electric field of intensity ranging between 102 V/cm and 104 V/cm, and ultrasonic generator.

EFFECT: increased efficiency in sterilization of liquid product and surfaces contacting therewith.

31 cl, 12 dwg, 11 tbl, 13 ex

FIELD: food industry, medicinal and veterinary biotechnology.

SUBSTANCE: the present innovation deals with obtaining curative-prophylactic means, food and fodder additives, nutritive media for cultivating microorganisms and eukariotic cells. In the method suggested one should obtain protein-containing mass out of fish viscera and fish bodies, as for its hydrolysis it should be performed directly or due to mixing it with water, moreover, as an alkaline agent one should apply calcium hydroxide, and as an acidic agent - orthophosphoric acid. Final purification of the product (removal of pigments, specific odor and taste of fish) should be carried out due to chromatography upon carriers of Amberlight XAD type (France). The innovation provides to obtain final product at low ash (salts) content, shortens the duration of technological modes to conduct the process and improves palatability of the product obtained due to removing specific fish odor.

EFFECT: higher efficiency.

7 cl, 5 ex, 1 tbl

The invention relates to food industry, and is intended for the sterilization of liquids

The invention relates to the field of agriculture and for the conditioning of grain and grain processing before putting it into storage or processing of grain into flour
The invention relates to a technology for combined sterilization fluid food
The invention relates to a technology for combined sterilization fluid food
The invention relates to a technology for combined sterilization fluid food products derived from semi-aseptic storage

The invention relates to equipment for the combined sterilization fluid food

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing first-course canned food for cosmic nutrition. The suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, frying in melted butter and reducing the carrots, parsley root and onions upon a roller; boiling cereals up to semi-finished condition and reducing it upon a roller, cutting and reducing skin-off fish fillet upon a roller, greens should be reduced similarly. Then one should mix the above-mentioned components with fish broth, tomato paste, common salt and CO2-extracts of the biomass of the preset mycromycete type, hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food being of increased digestibility.

EFFECT: higher efficiency.

41 cl

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing first-course canned food for cosmic nutrition. The suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, frying in melted butter and reducing the carrots, parsley root and onions upon a roller; boiling cereals up to semi-finished condition and reducing it upon a roller, cutting and reducing meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, tomato paste, common salt and CO2-extracts of the biomass of the preset mycromycete type, hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food being of increased digestibility.

EFFECT: higher efficiency.

41 cl

FIELD: food industry.

SUBSTANCE: the innovation deals with manufacturing canned first-course food for cosmic nutrition. The innovation deals with preparing the formula components due to cutting, frying in melted butter and reducing onions upon a roller, cutting, blanching and reducing potatoes upon a roller, chopping, freezing and reducing new white cabbage upon a roller, reducing a fish fillet, edible boletus, pickled cucumbers and parsley greens upon a roller followed by frying wheat flour. Then it is necessary to mix the above-mentioned components with fish broth, citric acid, cucumber pickle, CO2-extracts of mycromycete biomass, hot black pepper and laurel leaf. Then the mixture obtained should be packed into aluminum tubes to be then sealed and sterilized. As the mycromycete one should apply a mycromycete chosen out of the group including Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella, alliaceae, Mortierella strangulata, Mortierella pusilla, 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 nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Mortierella gracilis, Saprolegnia parasitica, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum. All the components should be taken at a certain quantitative ratio. The innovation helps to obtain the product being of increased digestibility.

EFFECT: higher efficiency.

41 cl

FIELD: food industry.

SUBSTANCE: the innovation deals with manufacturing canned first-course food for cosmic nutrition. The innovation deals with preparing the formula components due to cutting, frying in melted butter and reducing carrots, parsley root and onions upon a roller, cutting, blanching and reducing turnip and potatoes upon a roller, chopping, freezing and reducing new white cabbage upon a roller, reducing goose, leek and greens upon a roller. Then it is necessary to mix the above-mentioned components with tomato paste, sour cream, bone broth, common salt, CO2-extracts of mycromycete biomass, hot black pepper and laurel leaf. Then the mixture obtained should be packed into aluminum tubes to be then sealed and sterilized. As the mycromycete one should apply a mycromycete chosen out of the group including Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella, alliaceae, Mortierella strangulata, Mortierella pusilla, 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 nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Mortierella gracilis, Saprolegnia parasitica, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum. All the components should be taken at a certain quantitative ratio. The innovation helps to obtain the product being of increased digestibility.

EFFECT: higher efficiency.

41 cl

FIELD: food industry.

SUBSTANCE: the innovation deals with manufacturing canned first-course food for cosmic nutrition. The innovation deals with preparing the formula components due to blanching and reducing beet and carrots upon a roller, frying in melted butter onions, cutting, blanching and reducing potatoes upon a roller, chopping, freezing and reducing new white cabbage upon a roller, reducing beef, greens and prune upon a roller. Then it is necessary to mix the above-mentioned components with tomato paste, dry red wine, bone broth, sour cream, common salt, CO2-extracts of mycromycete biomass, hot black pepper, red pepper and laurel leaf. Then the mixture obtained should be packed into aluminum tubes to be then sealed and sterilized. As the mycromycete one should apply a mycromycete chosen out of the group including Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella, alliaceae, Mortierella strangulata, Mortierella pusilla, 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 nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Mortierella gracilis, Saprolegnia parasitica, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum. All the components should be taken at a certain quantitative ratio. The innovation helps to obtain the product being of increased digestibility.

EFFECT: higher efficiency.

41 cl

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing first-course dishes for cosmic nutrition. The suggested canned food should be manufactured due to preparing all the ingredients followed by chopping, freezing and reducing the cabbage upon a roller; cutting, frying in melted butter and reducing beet and onions upon a roller; beef, goose flesh and ham should be cut and reduced upon a roller, wheat flour should be fried in melted butter; the above-mentioned ingredients should be mixed with sour cream, common salt, a CO2-extract of the biomass of the preset mycromycete type, hot black pepper, laurel leaf and bone broth; the mixture obtained should be packed into aluminum tubes followed by their sealing and sterilization. New canned food applied for cosmic nutrition is of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing canned first-course dishes for cosmic nutrition. The suggested variants deal with preparing all the ingredients: boiling meadow mushrooms to separate them from the broth to be reduced upon a roller; the beef should be cut and reduced upon a roller, new white cabbage should be chopped, frozen and reduced, parsley green part should be, also, cut. One should cut carrots, parsley root and onions to fry them in melted butter and reduced then upon a roller, wheat flour should be fried in fat. Garlic should be grated. It is necessary to mix the above-mentioned components with tomato paste, citric acid, common salt, a CO2-extract of the biomass of the preset micromycete type and hot black pepper. The obtained mixture should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

FIELD: food industry.

SUBSTANCE: the innovation deals with manufacturing canned first-course food for cosmic nutrition. The innovation deals with preparing the formula components due to cutting, frying in melted butter and reducing carrots, onions and celery root upon a roller, cutting, blanching and reducing potatoes upon a roller, chopping, freezing and reducing new white cabbage upon a roller, reducing a beef tongue and parsley greens upon a roller followed by grating the garlic. Then it is necessary to mix the above-mentioned components with dry red wine, bone broth, common salt, CO2-extracts of mycromycete biomass, hot black pepper, coriander and laurel leaf. Then the mixture obtained should be packed into aluminum tubes to be then sealed and sterilized. As the mycromycete one should apply a mycromycete chosen out of the group including Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella, alliaceae, Mortierella strangulata, Mortierella pusilla, 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 nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Mortierella gracilis, Saprolegnia parasitica, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum. All the components should be taken at a certain quantitative ratio. The innovation helps to obtain the product being of increased digestibility.

EFFECT: higher efficiency.

41 cl

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food for cosmic nutrition. The suggested canned food should be prepared due to cutting, frying in melted butter and reducing onions upon a roller, chopping, freezing and reducing new white cabbage upon a roller followed by grating the garlic, frying wheat flour, cutting and reducing the pork and vegetable pepper upon a roller and mixing the above-mentioned components with citric acid, common salt, a CO2-extract of the preset type of mycromycete biomass, hot red pepper, caraway and sour cream followed by packing the obtained mixture into aluminum tubes to be then sealed and sterilized. The canned food is of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency of manufacturing.

41 cl

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing canned first-course dishes for cosmic nutrition. The suggested variants deal with preparing all the ingredients: pork and lard should be cut and reduced upon a roller, new white cabbage should be chopped, frozen and reduced. One should cut greens and onions, blanch and reduce carrots upon a roller, cut, blanch and reduce parsley root upon a roller. It is necessary to mix the above-mentioned components with common salt, bone broth, CO2-extracts of the biomass of the preset micromycete type and pyrolysis wood, Jamaica pepper and laurel leaf. The obtained mixture should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

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