RU2303375C1 - Method for production of special canned goods from meat and vegetables (variants) - Google Patents

Abstract

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

SUBSTANCE: claimed method includes meat cutting, roasting in melt butter, and chopping; rice cooking up to mass enhancing by 150 %, and chopping; fresh white cabbage shredding, freezing, and chopping. Abovementioned components are blended with bone broth, table salt, and CO₂-extract from biomass of specific micromycete specie and black pepper. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The group of inventions relates to the production technology of canned meat and vegetable for space nutrition.

A known method of producing a culinary dish "Mac-lyube", which includes cutting, beating, sprinkling with pepper and table salt and frying meat in ghee, cutting, deep-fried and sprinkling fresh white cabbage with table salt, soaking in drinking water for 1-2 hours of rice, laying the listed components in a saucepan, pouring with broth, adding salt and pepper, stewing until cooked and frying in ghee to obtain the finished dish (Sungurova E.E. Pir to the whole world. - M.: Physical education and sport, 1994 , p. 130-131).

The technical result of the group of inventions is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and chopping in a rice top , cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium coloratum and black pepper, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium gracile and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium ultimum and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0,03, bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella minutissima and black pepper, packing floor learned mixture in aluminum tubes at the following component consumption, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, by packing Scientists mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54, rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella polycephala and black pepper, packing the floor learned mixture in aluminum tubes at the following component consumption, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella indohii and black pepper, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packing according to radiated mixture in aluminum tubes at the following component consumption, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171, salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella humilis and black pepper, packaging received the mixture in aluminum tubes at the following component consumption, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and bitter black pepper, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packing floor learned mixture in aluminum tubes at the following component consumption, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packing floor learned mixture in aluminum tubes at the following component consumption, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, by packing Scientists mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, by packing Scientists mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189, cabbage 171 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella pulchella and black pepper, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella spinosa and black pepper, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packing according to radiated mixture in aluminum tubes at the following component consumption, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Mak-Lyube production method for preserves involves preparing the recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and grinding in a top rice, cutting, freezing and chopping fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of micromycete biomass Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared meat is cut, fried in ghee and ground in a spinning top. Prepared rice is boiled to a mass increase of 150%, fried in ghee and ground in a spinning top. Prepared fresh white cabbage is cut, subjected to freezing, preferably slow, and crushed in a spinning top. Further, the listed components are mixed with bone broth, sodium chloride and CO ₂ extracts from one of the biomass and black bitter pepper provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 486 kg per 1 ton of the target product.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by culturing the Tetrachimena pyriformis test organism from samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to an experimental product, regardless of the choice of CO ₂ -extract of biomass of micromycete from 1.8 · 10 ⁵ provided for by the process variants, and for the control product, 1.5 · 10 ^5, respectively.

Thus, the proposed group of inventions allows you to get new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (41)

1. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping in a top of meat, cooking to a mass increase of 150%, frying in ghee and chopping in a rice top, cutting, freezing and grinding fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, packing the resulting mixture into aluminum tubes, germetiza iju and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 2. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding on top of the meat, cooking to a mass increase of 150%, frying in ghee and grinding on a top of rice, cutting, freezing and grinding on top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and black pepper, packing the resulting mixture into aluminum tubes, sealing w and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 3. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding in a top of meat, cooking to a mass increase of 150%, frying in ghee and grinding in a top of rice, cutting, freezing and grinding in a top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 4. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding in a top of meat, cooking to a mass increase of 150%, frying in ghee and grinding in a top of rice, cutting, freezing and grinding in a top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of Pythium irregulare micromycete biomass and black bitter pepper, packing the mixture in aluminum tubes, sealing ju and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 5. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding on top of the meat, cooking to a mass increase of 150%, frying in ghee and grinding on top of rice, cutting, freezing and grinding on top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 6. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding on top of the meat, cooking to a mass increase of 150%, frying in ghee and grinding on top of rice, cutting, freezing and grinding on top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum and black pepper, packing the mixture in aluminum tubes, sealant ju and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 7. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding in a top of meat, cooking to a mass increase of 150%, frying in ghee and grinding in a top of rice, cutting, freezing and grinding in a top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black bitter pepper, packing the resulting mixture in aluminum tubes, sealing tion and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh white cabbage, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and black bitter pepper, packing the mixture in aluminum tubes, sealing ju and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 9. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding on top of the meat, cooking to a mass increase of 150%, frying in ghee and grinding on top of rice, cutting, freezing and grinding on top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella elongata and black pepper, packing the mixture in aluminum tubes, sealing tion and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 10. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding in a top of meat, cooking to a mass increase of 150%, frying in ghee and grinding in a top of rice, cutting, freezing and grinding in a top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes, germetiz tion and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 11. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding on top of the meat, cooking to a mass increase of 150%, frying in ghee and grinding on top of rice, cutting, freezing and grinding on top fresh cabbage, mixing these components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes, germetiza iju and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper, packing the resulting mixture in aluminum tubes, seal sterilization, at the following component consumption, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and chopping the top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes, germet zatsiyu and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes, germeti ation and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 15. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding in a top of meat, cooking to a mass increase of 150%, frying in ghee and grinding in a top of rice, cutting, freezing and grinding in a top fresh white cabbage, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packing the mixture in aluminum tubes, seal sterilization, at the following component consumption, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 16. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding in a top of meat, cooking to a mass increase of 150%, frying in ghee and grinding in a top of rice, cutting, freezing and grinding in a top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes, germetiz tion and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the mixture in aluminum tubes, sealing tion and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sepedonioides and black pepper, packing the mixture in aluminum tubes, seal isation and sterilization, at the following component consumption, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 19. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding in a top of meat, cooking to a mass increase of 150%, frying in ghee and grinding in a top of rice, cutting, freezing and grinding in a top fresh white cabbage, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the mixture in aluminum tubes, sealing tion and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 20. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding in a top of meat, cooking to a mass increase of 150%, frying in ghee and grinding in a top of rice, cutting, freezing and grinding in a top fresh white cabbage, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and black bitter pepper, packing the mixture in aluminum tubes, sealing tion and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh white cabbage, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the mixture in aluminum tubes, sealing tion and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella strangulata and black pepper, packing the mixture in aluminum tubes, seal sterilization, at the following component consumption, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh white cabbage, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packing the mixture in aluminum tubes, sealing tion and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes, germetiz tion and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and chopping the top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packing the mixture in aluminum tubes, seal sterilization, at the following component consumption, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 26. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding on top of the meat, cooking to a mass increase of 150%, frying in ghee and grinding on top of rice, cutting, freezing and grinding on top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes, germetiz tion and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the mixture in aluminum tubes, sealing tion and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the top of rice, cutting, freezing and chopping the top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes, germet zatsiyu and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the top of rice, cutting, freezing and chopping the top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes, germetiza iju and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes, germet zatsiyu and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes, germeti ation and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes, germeti ation and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 33. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding on top of the meat, cooking to a mass increase of 150%, frying in ghee and grinding on top of rice, cutting, freezing and grinding on top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes, germeti ation and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum tubes, sealing tion and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and chopping the top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes, germeti ation and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes, germeti ation and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and grinding the top fresh white cabbage, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing the mixture in aluminum tubes, sealing tion and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and chopping the top fresh cabbage, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes, germetiza iju and sterilization, the next flow components pbw .: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and chopping the top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black bitter pepper, packing the mixture in aluminum tubes, sealing tion and sterilization, at the following consumption of components, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the rice top, cutting, freezing and chopping the top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella nantahalensis and black pepper, packing the mixture in aluminum tubes, seal isation and sterilization, at the following component consumption, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000 41. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and grinding in a top of meat, cooking to a mass increase of 150%, frying in ghee and grinding in a top of rice, cutting, freezing and grinding in a top fresh white cabbage, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packaging the resulting mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 White cabbage 171 table salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000