RU2292816C1 - Method for manufacturing canned food "vegetable soup" of special indication (variants) - Google Patents

Abstract

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, heating in melted butter and reducing the carrots, parsley root, leek and onions upon a roller; blanching and reducing the kernels of green peas 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

Description

The group of inventions relates to the production technology of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Vegetable Soup", involving the preparation of recipe components, cooking, separation from the broth and cutting meat, cutting and sautéing carrot, margarine, parsley, onion and leek, cutting potatoes, fresh tomatoes and herbs, shredding fresh white cabbage, bringing the broth to a boil, introducing potatoes and cabbage into it, cooking until tender, introducing 10-15 minutes before the end of cooking tomatoes, carrots, parsley root, onions, leeks, canned green g roshka, table salt, black pepper and bay leaf, introducing meat and greens and dressing with sour cream to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p. 64-72, 88).

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

This result is achieved by the fact that the method for the production of canned food “Vegetable Soup” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in ghee and chopping the top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing s listed components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Pythium catenulatum micromycete biomass CO ₂ extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Pythium coloratum micromycete biomass CO ₂ extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Pythium gracile CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 green pea 46 Greenery 25 tomato paste 30% 31 melted butter twenty Sour cream fifty Salt 10.6 Pythium irregulare CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of the biomass of Pythium ultimum micromycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 green pea 46 Greenery 25 tomato paste 30% 31 melted butter twenty Sour cream fifty Salt 10.6 Pythium ultimum micromycete biomass CO ₂ extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of the biomass of Pythium insidiosum micromycete, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 green pea 46 Greenery 25 tomato paste 30% 31 melted butter twenty Sour cream fifty Salt 10.6 Pythium insidiosum micromycete biomass CO ₂ extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass of micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 green pea 46 Greenery 25 tomato paste 30% 31 melted butter twenty Sour cream fifty Salt 10.6 CO ₂ -extract of biomass micromycete Saprolegnia parasitica 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 green pea 46 Greenery 25 tomato paste 30% 31 melted butter twenty Sour cream fifty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 green pea 46 Greenery 25 tomato paste 30% 31 melted butter twenty Sour cream fifty Salt 10.6 Micromycete Mortierella elongata CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of these components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 green pea 46 Greenery 25 tomato paste 30% 31 melted butter twenty Sour cream fifty Salt 10.6 Mortierella bainieri CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 Greenery 25 tomato paste 30% 31 melted butter twenty Sour cream fifty Salt 10.6 Mortierella minutissima CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella hygrophila CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of these components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella potycephala micromycete biomass CO ₂ extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella globalpina CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella indohii CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella sepedonioides micromycete biomass CO ₂ extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella lignicola CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of the biomass of micromycete Mortierella alliaceae, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella alliaceae CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of these components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Micromycete Mortierella strangulata CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella pusilla micromycete biomass CO ₂ extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Micromycete Mortierella gracilis biomass CO ₂ extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella globulifera CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella jenkinii CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella dichotoma CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella sclerotiella CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella zychae micromycete biomass CO ₂ extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of these components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Micromycete Mortierella marburgensis CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella beljakovae micromycete biomass CO ₂ extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella nigrescens CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella gemmifera CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of these components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella reticulata CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of these components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella parvispora CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella pulchella biomass CO ₂ extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella gamsii micromycete biomass CO ₂ extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Mortierella spinosa biomass CO ₂ extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 Micromycete Mortierella nantahalensis CO ₂ Biomass Extract 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Vegetable Soup” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the use of these components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of micromycete biomass Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 Green pea 46 greenery 25 tomato paste 30% 31 melted butter twenty sour cream fifty Salt 10.6 CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 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 fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared carrots, parsley root, onions and leeks are chopped, sautéed in ghee and chopped in a spinning top. The prepared green pea grain is blanched and ground in a spinning top. Prepared meat is cut and ground in a spinning top. The prepared greens are ground in a spinning top. Further, the listed components are mixed with bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the invention, black pepper and bay leaf are Packed, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized with obtaining 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 per estimated tab 100 kg per 1 ton of the target product. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the provided process options, 6.9 · 10 ⁴ and for the control product 4.1 · 10 ^4, 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 preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth ohm, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in ghee and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth ohm, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth ohm, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in ghee and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth ohm, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth ohm, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth ohm, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth ohm, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth ohm, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth ohm, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in ghee and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of black pepper 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of black pepper 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 27. Method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in ghee and chopping on top of a carrot, parsley root, onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 28. Method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in ghee and chopping on top of a carrot, parsley root, onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ extract leafs 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of black pepper 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of black pepper 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter Black Pepper Coz Extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 Micromycete Biomass COi Extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of black pepper 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on top of a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping meat on a top, chopping greens on a top, mixing these components with bone broth Mr., sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var.sterilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Greenery 25 Tomato paste in terms of 30% 31 Melted butter twenty Sour cream fifty Salt 10.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var.sterilis 0.002 CO _{2 -} black pepper extract 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization.