Method for manufacturing canned food "fish with vegetable ragout in tomato gravy" of special indication (variants)

FIELD: food industry.

SUBSTANCE: the innovation in question deals with the technology for manufacturing fish-vegetable canned food for cosmic nutrition due to preparing necessary components due to cutting, frying in melted butter and reducing the carrots, parsley root and onions upon a roller; cutting, blanching and reducing potatoes and turnip upon a roller; chopping, freezing new white cabbage and reducing it upon a roller; cutting and reducing the marrows upon a roller; cutting skinned fish fillet and reducing it upon a roller, frying wheat flour and grating the garlic. Then it is necessary to mix the above-mentioned components with tomato paste, fish broth, sugar, common salt and CO2-extracts of the preset type of mycromycete biomass, hot black pepper and laurel leaf. After that, one should fulfill packing procedures into aluminum tubes followed by sealing and sterilization. This innovation enables to obtain new canned food for cosmic nutrition being of higher digestibility.

EFFECT: higher efficiency.

41 cl

 

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

Known method of preparing culinary dishes boiled Fish with vegetable ragout in tomato sauce", providing training recipe components, cutting fish fillets into portions, the notching of the skin, fill with water, add carrots, parsley root, onion, salt, black pepper bitter and Bay leaf, bring to a boil, bring to readiness for 5-7 minutes at a temperature of 85-90°With and separation from the broth with getting the main component, cutting and frying in cooking oil potatoes, carrots, parsley root and turnip, cut, passerovannye in cooking oil onions, cutting and pripuskanie fresh cabbage, cut zucchini, RUB garlic, mix potatoes, carrots, parsley root, onion, turnip and basic red sauce, stewing for 10-15 minutes, add zucchini and cabbage, fighting for 15-20 minutes, adding salt, garlic, black pepper bitter and Bay leaf and fighting for 5-10 minutes with the receiving side, cutting, passerovannye in margarine carrots, parsley root and onions, add tomato puree, passerovannye for 15-20 minutes, adding a basic white sauce, cooking for 25-30 the minutes, add sugar, salt, black pepper bitter and Bay leaf, RUB and bring to the boil with the receipt of the sauce and the formation of ready meals from the main component, a side dish and sauce (Godunov LE, a Collection of recipes of dishes for catering - SPb.: ProFix, 2003, s-197).

The technical result of the group of inventions is getting new cans for space power, with improved digestibility as compared to similar culinary dish.

This result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Pythium catenulatum, black pepper bitter and Bay leaf, packing obtained with the art in aluminum tubes the next time the flow of components, parts by weight of:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Pythium catenulatum0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, paserovany is in melted butter and grinding on top of carrots, root parsley and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Pythium coloratum, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Pythium coloratum0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Pythium gracile, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish is filleted 300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Pythium gracile0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cut, Blanche is the formation and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Pythium irregulare, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Pythium irregulare/td> 0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Pythium ultimum, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
repch the th onion 97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Pythium ultimum0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding in which LCCE fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Pythium insidiosum, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Pythium insidiosum0,002
CO2-extract of black pepper bitter 0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Saprolegnia parasitica, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root 44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Saprolegnia parasitica0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding in which cke zucchini, grinding on the top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella alpina, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella alpina0,002
CO2-extract of black pepper bitter0,008
CO2 -Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Mortierella elongata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

133,5-140,8
Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella elongata0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top obessilenno what about the fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella bainieri, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time consumption, wt. including:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella bainieri0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Mortierella exigua, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips 107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella exigua0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, melconian the top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella minutissima, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella minutissima0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Mortierella verticillata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

107,5-111,83
Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella verticillata0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB the garlic, the passer is of wheat flour, mixing these components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella hygrophila, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella hygrophila0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the of ihoda target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Mortierella polycephala, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
abacci to 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella polycephala0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste is, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella globalpina, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella globalpina0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing the sterilization.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Mortierella indohii, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
cesn is to 2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella indohii0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO 2-extracts of biomass micromycete Mortierella sepedonioides, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella sepedonioides0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result dostigao is the, the way of cooking canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella lignicola, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
opline oil 32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella lignicola0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete ortierella humilis, pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella humilis0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with ovewr the m ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella alliaceae, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
the Achar the 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella alliaceae0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Mortierella strangulata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella strangulata0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in topl is cut oil and grinding on top of carrots, root parsley and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella pusilla, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

CO2-extract biomass micromycete
Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
Mortierella pusilla0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella gracilis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova market is Noah fillets 300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella gracilis0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blah the encryption and shredding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella globulifera, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella gobulifera 0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Mortierella jenkinii, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
R is pcity onions 97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella jenkinii0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding n is the top fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella dichotoma, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella dichotoma0,002
CO2-extract of black pepper bitterly what about the 0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Mortierella sclerotiella, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root 44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella sclerotiella0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on in the LCCE zucchini, grinding on the top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella zychae, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella zychae0,002
CO2-extract of black pepper bitter0,008
CO2 -Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Mortierella marburgensis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

133,5-140,8
Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella marburgensis0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top of basscore the CSOs fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella beljakovae, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella beljakovae0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Mortierella sarnyensis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips 107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella sarnyensis0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, Passero is the use of wheat flour, mixing these components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella nigrescens, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes POI following consumption of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella nigrescens0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the of ihoda target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Mortierella gemmifera, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
to the bins to 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella gemmifera0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato pasta fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella reticulata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella reticulata0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Mortierella parvispora, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
frankly the 2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella parvispora0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium with the condominiums and CO 2-extracts of biomass micromycete Mortierella pulchella, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella pulchella0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved is eat, the way of cooking canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella gamsii, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
then the green strip oil 32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella gamsii0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Morierella spinosa, pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time consumption, wt. including:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella spinosa0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetables is a diversified stew in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella nantahalensis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella nantahalensis0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000

sealing and sterilisation.

The same result is achieved by a method of preparation of canned Fish with vegetable ragout in tomato sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium salt and CO2-extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time consumption of the computer is required, parts by weight of:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
melted butter32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Mortierella spinosa var. sterilis0,002
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish 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 carrots, parsley root and onions are cut, passer in toplane the oil and crushed on top. Prepared potatoes and turnips cut, blanched in hot water and crushed on top. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared zucchini cut and milled on the top. Prepared Bessmertnova fish fillet crushed on top. Prepared garlic rubbed. Prepared wheat flour passer. The following components are mixed with tomato paste, fish broth, sugar, salt and CO2-extracts one of the provided options invention, biomass, black pepper bitter and Bay leaf, Packed in aluminium tubes with the above-stated flow components, sealed and sterilized to obtain the target product.

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

Received opican the th technology of canned food 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 of the provided options method, 13,7·104and for the control of product 7,9·104. Thus, the proposed group of inventions allows you to get new cans for space power, with improved digestibility as compared to similar culinary dish.

1. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass, microme the ETA Pythium catenulatum, pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Pythium catenulatum0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

2. The method of preparation of canned food for special purposes, provides the non preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Pythium coloratum, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-extract biomass micromycete
Pythium coloratum0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

3. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Pythium gracile, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

About assuranoe fish fillets 300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Pythium gracile0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

4. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, Zamora the lid and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Pythium irregulare, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Pythium irregulare0,002
CO2-Extract of black pepper mountains is who 0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

5. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Pythium ultimum, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Pythium ultimum0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish broth .To the output of the target product 1000

sealing and sterilization

6. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing plumage is olenych components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Pythium insidiosum, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Pythium insidiosum0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

germ is Italy and sterilization.

7. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Saprolegnia parasitica, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Saprolegnia parasitica0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

8. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella alpina, black pepper bitter and Bay leaf, packing the mixture the aluminum tubes at the next flow of components, parts by weight of:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella alpina0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

9. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, root pet the ears and onions cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella elongata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extrac the biomass micromycete
Mortierella elongata0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

10. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella bainieri, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Bulb l is to 97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella bainieri0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

11. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on the ox is ke zucchini, grinding on the top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella exigua, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella exigua0,002
CO2-Extract of black pepper bitter0,008
2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

12. How prigotovleniya canned special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella minutissima, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella minutissima0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

13. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato PA is the fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella verticillata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella verticillata0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

is hermeticaly and sterilization.

14. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella hygrophila, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella hygrophila0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

15. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella polycephala, black pepper bitter and Bay leaf, packing obtained sm is si in aluminum tubes the next time the flow of components, parts by weight of:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella polycephala0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

16. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, root is etrusci and onions cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella globalpina, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extra is tons of biomass micromycete
Mortierella globalpina0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

17. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella indohii, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Bulb l is to 97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella indohii0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

18. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on wolch the e zucchini, grinding on the top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella sepedonioides, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

CO2-Bay leaf extract
Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella sepedonioides0,002
CO2-Extract of black pepper bitter0,008
0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

19. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella lignicola, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips 107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella lignicola0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

20. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components that is based pasta, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella humilis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella humilis0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

germ is standardize and sterilization.

21. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella alliaceae, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella alliaceae0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

22. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella strangulata, black pepper bitter and Bay leaf, packing received the CMA is in aluminum tubes the next time the flow of components, parts by weight of:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella strangulata0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

23. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, root is etrusci and onions cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella pusilla, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extrac the biomass micromycete
Mortierella pusilla0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

24. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella gracilis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions/td> 97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella gracilis0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

25. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on wolch the e zucchini, grinding on the top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella globulifera, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella globulifera0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

26. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella jenkinii, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
TurnipsCabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella jenkinii0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

27. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components that is based pasta, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella dichotoma, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella dichotoma0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

GE is Matsalu and sterilization.

28. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella sclerotiella, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter 32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella sclerotiella0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

29. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella zychae, black pepper bitter and Bay leaf, packing received MESI in aluminum tubes the next time the flow of components, parts by weight of:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella zychae0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

30. The method of preparation of kinserlow special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, root pet the ears and onions cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella marburgensis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extras the CT biomass micromycete
Mortierella marburgensis0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

31. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella beljakovae, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onion the onion 97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella beljakovae0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

32. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding in which cke zucchini, grinding on the top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella sarnyensis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella sarnyensis0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

33. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella nigrescens, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips 107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella nigrescens0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

34. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components that is atoi pasta, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella gemmifera, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella gemmifera0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

GE is Matsalu and sterilization.

35. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella reticulata, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella reticulata0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

36. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella parvispora, black pepper bitter and Bay leaf, packing received the CMA is in aluminum tubes the next time the flow of components, parts by weight of:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella parvispora0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 100

sealing and sterilisation.

37. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, root p is Trosky and onions cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella pulchella, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extra is tons of biomass micromycete
Mortierella pulchella0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

38. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella gamsii, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onion Lou who 97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella gamsii0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

39. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on wolch the e zucchini, grinding on the top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella spinosa, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella spinosa0,002
CO2-Extract of black pepper bitter0,008
2-Bay leaf extract0,002
Fish brothTo the output of the target product 100

sealing and sterilisation.

40. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella nantahalensis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella nantahalensis0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.

41. The method of preparation of canned food for special purposes, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato clause shall stand, fish broth, sugar, salt and CO2-extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Solthe 11.6
CO2-Extract biomass micromycete
Mortierella spinosa var. sterilis0,002
CO2-Extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing canned food based upon by-products. The suggested canned food should be manufactured due to cutting, blanching and reducing upon a roller of fresh edible boletus, chopping, freezing and reducing upon a roller of new white cabbage followed by cutting, blanching and reducing parsley roots, blanching and reducing carrots upon a roller, reducing onions upon a roller. Brains should be breaded in wheat flour, fried in melted butter and reduced upon a roller. Then it is necessary to mix the above-mentioned components with bone broth, common salt, citric acid and CO2-extracts of hot black pepper and laurel leaf. One should then pack the mixture obtained into aluminum tubes followed by sealing and sterilization. The innovation enables to obtain new canned food for cosmic nutrition being of increased digestibility.

EFFECT: higher efficiency.

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

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 processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes potato cutting, blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; onion cutting roasting in melt butter, and chopping; wheat flour sautéing in melt butter; white root cutting, blanching and pulping; fish fillet and salt cucumber chopping;. Abovementioned components are blended with breadcrumbs, fish broth, tomato paste, table salt, citric acid, and CO2-extracts from biomass of specific micromycete specie, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; fresh champignon blanching and chopping; white root cutting, blanching and pulping; skinned fish fillet chopping; onion pulping, wheat flour sautéing. Abovementioned components are blended with melt butter, fish broth, table salt, and CO2-extracts from biomass of specific micromycete specie lemon peel, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

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

SUBSTANCE: claimed method includes onion, carrot and parsley root cutting, roasting in melt butter, and chopping; rutabaga and potato cutting, blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; pumpkin cutting and chopping; skinned fish fillet chopping; garlic pulping; wheat flour sautéing. Abovementioned components are blended with tomato paste, fish broth, sugar, table salt, and CO2-extracts from biomass of specific micromycete species, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

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

SUBSTANCE: claimed method includes onion, carrot and parsley root cutting, roasting in melt butter, and chopping; turnip and potato cutting, blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; pumpkin cutting and chopping; skinned fish fillet chopping; garlic pulping; wheat flour sautéing. Abovementioned components are blended with tomato paste, fish broth, sugar, table salt, and CO2-extracts from biomass of specific micromycete species, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; skinned fish fillet chopping; carrot and onion cutting, roasting in melt butter, and chopping; wheat flour sautéing. Abovementioned components are blended with tomato paste, sugar, table salt, CO2-extract from biomass of specific micromycete specie, black pepper, pimento, clove, cinnamon, bay leaf, and fish broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; salt cucumber, cucumaria meat, canned olives, and skinned fish fillet chopping; carrot and onion cutting roasting in melt butter and chopping; wheat flour sautéing. Abovementioned components are blended with tomato paste, sugar, table salt, CO2-extract from biomass of specific micromycete specie, black pepper, pimento, clove, cinnamon, bay leaf, and fish broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; salt cucumber, sea cucumber meat, canned olives, and skinned fish fillet chopping; carrot and onion cutting roasting in melt butter and chopping; Abovementioned components are blended with tomato paste, sugar, table salt, CO2-extract from biomass of specific micromycete specie, black pepper, pimento, clove, cinnamon, bay leaf, and fish broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

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

SUBSTANCE: claimed method includes surgeon fish head blanching, separation thereof from broth, dressing on meat and cartilage, combining of cartilage and broth, cooking up to full cartilage softening, separation thereof from broth meat and cartilage chopping; fresh white cabbage shredding, freezing, and chopping; carrot and onion cutting, roasting in melt butter, and chopping; wheat flour sautéing. Abovementioned components are blended with tomato paste, sugar, table salt, CO2-extract from biomass of specific micromycete specie, black pepper, pimento, clove, cinnamon, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

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

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

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

41 cl

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

SUBSTANCE: claimed canned goods are produced by carrot, parsley root and onion cutting and roasting in vegetable oil; potato and turnip cutting and blanching; fresh white cabbage shredding and freezing; hen eggs boiling, peeling, and pulping; fish fillet, pumpkin and gardenstuff cutting; garlic and parts of carrot, parsley root, and onion pulping; wheat flour sautéing. Non-pulped parts of carrot, parsley root and onion, potato, turnip, cabbage, gardenstuff, and pumpkin are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, parsley roots and onion, garlic, eggs, wheat flour are blended with tomato paste, fish broth, sugar, table salt, citric acid, black pepper and bay leaf to produce sauce. Then fish fillet, garnish and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: canned food industry.

SUBSTANCE: method involves placing preliminarily prepared raw material into cans; introducing oil aromatized with smoke-flavoring preparation; hermetically sealing cans; sterilizing and cooling; before aromatizing, saturating smoke-flavoring preparation with adaptogenic plant material and subjecting vegetable oil and smoke-flavoring preparation to cleaning with dry chitin or dry chitosan. Adaptogenic plant material is ginseng, eleuterococcus, magnolia-vine, spignet, etc. Method allows canned product with expressed stimulating and toning up properties to be prepared. Said product imparts enhanced physical strength, facilitates improved adaptation of organism to permanently altering habitat conditions, increases working capacity and resistance of organism to unfavorable effects of environment and improves other physiological factors necessary for organism.

EFFECT: improved consumer properties and increased prophylactic, anti-diabetic, anti-sclerotic, mild anti-narcotic effect produced by said product.

3 cl, 3 ex

Up!