RU2293478C1 - Method for production of special canned goods (variants) - Google Patents

Abstract

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

SUBSTANCE: claimed method includes rutabaga, carrot, white root, and onion cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; wheat flour roasting; beef chopping. Abovementioned components are blended with table salt, CO₂-extract from micromycete of specific species, black pepper, pimento, bay leaf and bone broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The group of inventions relates to the production technology of canned meat and vegetables.

A known method of producing a culinary dish "Goulash with vegetables", which includes cutting and frying in onions, white roots, carrots, rutabaga and fresh white cabbage, cutting beef, sautéing in butter and diluting flour with broth, mixing and frying in onion and fat beef, adding salt, pepper and broth to them, stewing until cooked, adding flour, stewing for 5 minutes, adding the remaining ingredients and stewing until cooked to obtain the target product (Mogilny N.P. Book a tasty and healthy food - M .: Eksmo-Press, 2001 s.215-216).

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

This result is achieved by the fact that the method for the production of canned food “Goulash with vegetables” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage cabbage, passivation of wheat flour, cutting and grinding on beef top, mixing the listed components with table salt, CO ₂ -extract of biomass micromycete Pythium catenulatum, black pepper with pepper, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Pythium coloratum, black pepper th kim, pepper, savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Pythium coloratum 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Pythium gracile, hot black pepper Kim, pepper savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 Pythium gracile CO ₂ biomass extract of micromycete 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract of biomass micromycete Pythium irregulare, black pepper pork, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 Pythium irregulare CO ₂ Biomass Extract 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Pythium ultimum, hot black pepper Kim, pepper savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 Pythium ultimum micromycete biomass CO ₂ extract 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract of biomass micromycete Pythium insidiosum, black pepper pork, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing these components with salt, CO ₂ -extract biomass micromycete Saprolegnia parasitica, black pepper bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Saprolegnia parasitica 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing these components with salt, CO ₂ -extract of biomass micromycete Mortierella alpina, black pepper pork, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella alpina 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract of biomass micromycete Mortierella elongata, black pepper g orky, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella elongata 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract of biomass micromycete Mortierella bainieri, black pepper g orky, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 Mortierella bainieri micromycete biomass CO ₂ extract 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract biomass micromycete Mortierella exigua, black pepper pork, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 Mortierella exigua micromycete biomass CO ₂ extract 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract of biomass micromycete Mortierella minutissima, black pepper bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella minutissima 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella verticillata, black pepper bitter pepper savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella verticillata 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract biomass micromycete Mortierella hygrophila, black pepper bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 Mortierella hygropnila micromycete biomass CO ₂ extract 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract biomass micromycete Mortierella polycephala, black pepper bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 Mortierella polycephala micromycete biomass CO ₂ extract 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract of biomass micromycete Mortierella globalpina, black pepper bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 Mortierella globalpina CO ₂ biomass extract of micromycete 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella indohii, black pepper g rkim, pepper, savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella indohii 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract biomass micromycete Mortierella sepedonioides, black pepper m bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella sepedonioides 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella lignicola, black pepper orkim, pepper, savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella lignicola 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella humilis, black pepper g rkim, pepper, savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ extract of biomass micromycete Mortierella humilis 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella alliaceae, black pepper orkim, pepper, savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella alliaceae 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract of biomass micromycete Mortierella strangulata, black pepper bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella strangulata 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella pusilla, black pepper g rkim, pepper, savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella pusilla 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the listed components with salt, CO ₂ -extract of biomass micromycete Mortierella gracilis, black pepper g orky, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ extract of biomass micromycete Mortierella gracilis 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract biomass micromycete Mortierella globulifera, black pepper bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ extract of micromycete biomass Mortierella globulifera 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on beef tops, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella jenkinii, black pepper pork, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ extract of micromycete biomass Mortierella jenkinii 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella dichotoma, black pepper orkim, pepper, savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella dichotoma 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella, black pepper bitter pepper savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella sclerotiella 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing these components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella zychae, black pepper pork, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella zychae 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella marburgensis, black pepper bitter pepper savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ extract of micromycete biomass Mortierella marburgensis 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract biomass micromycete Mortierella beljakovae, black pepper bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella beljakovae 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract biomass micromycete Mortierella sarnyensis, black pepper bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella sarnyensis 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract biomass micromycete Mortierella nigrescens, black pepper bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella nigrescens 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella gemmifera, black pepper orkim, pepper, savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella gemmifera 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on beef tops, mixing the above components with salt, CO ₂ -extract of biomass micromycete Mortierella reticulata, black pepper bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella reticulata 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract biomass micromycete Mortierella parvispora, black pepper bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella parvispora 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella pulchella, black pepper orkim, pepper, savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella pulchella 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract of biomass micromycete Mortierella gamsii, black pepper th pork, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 Mortierella gamsii biomass CO ₂ extract 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, sautéing flour, cutting and grinding beef gyroscope, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella spinosa, black pepper g rkim, pepper, savory, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 Mortierella spinosa biomass CO ₂ extract 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh cabbage, passer wheat flour, cutting and grinding on a top of beef, mixing the above components with salt, CO ₂ -extract of biomass micromycete Mortierella nantahalensis, black pepper m bitter, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella nantahalensis 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method “Goulash with vegetables” provides for the preparation of recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, passivation of wheat flour, cutting and grinding on beef top, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, bitter black pepper, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 469.01-482.61 melted butter 67 onion 124.02-125.61 white roots 49.8-50.6 carrot 46.8-48 swede 65.72-68.37 cabbage 204.17 Wheat flour 10 salt 12 CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis 0.002 black pepper 0.4 allspice 0.5 Bay leaf 0.1 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 carrots, onions, white roots and rutabaga are cut, sautéed in ghee and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared wheat flour passer. Prepared beef is cut and ground in a spinning top. Further, the listed components are mixed with sodium chloride, a CO ₂ extract of one of the biomass prescribed by the invention, bitter black pepper, allspice, bay leaf and bone broth, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 an experimental product, regardless of the choice of types of CO ₂ -extract micromycete biomass, provided by the process options, 1.5 · 10 ⁵ and for the control product 1.1 · 10 ^5, respectively.

Thus, the proposed group of inventions allows you to get new canned food for astronauts, 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, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and grinding on top of beef, mixing the listed components with sodium chloride, CO ₂ -extract of biomass of micromycete Pythium catenulatum, bitter black pepper, allspice, bay leaf and bone with ulon, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and chopping beef on top, mixing the listed components with sodium chloride, CO ₂ -extract of biomass of micromycete Pythium coloratum, bitter black pepper, allspice, bay leaf and bone ice, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and grinding on top of beef, mixing the listed components with table salt, CO ₂ -extract of biomass of micromycete Pythium gracile, bitter black pepper, allspice, bay leaf and bone bone byom, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 recipe components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Pythium irregulare, black bitter pepper, pepper, savory, bay leaf and bone b Lion, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in ghee and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and grinding on top of beef, mixing the listed components with sodium chloride, CO ₂ -extract of biomass of micromycete Pythium ultimum, bitter black pepper, allspice, bay leaf and bone bone byom, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Pythium insidiosum, black bitter pepper, pepper, savory, bay leaf and bone b Lion, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and grinding on beef top, mixing the listed components with sodium chloride, CO ₂ -extract of biomass micromycete Saprolegnia parasitica, bitter black pepper, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in ghee and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella alpina, black bitter pepper, pepper, savory, bay leaf and bone b Lion, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in ghee and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella elongata, black bitter pepper, pepper, savory, bay leaf and bone ulonom, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and chopping beef on top, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella bainieri, bitter black pepper, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and chopping beef on top, mixing the above components with sodium chloride, CO ₂ -extract biomass micromycete Mortierella exigua, bitter black pepper, allspice, bay leaf and bone with ulon, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and grinding beef on top, mixing the above components with sodium chloride, CO ₂ extract of biomass micromycete Mortierella minutissima, bitter black pepper, allspice, bay leaf and bone m broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella verticillata, black bitter pepper, pepper, savory, bay leaf, and bone m broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella hygrophila, black bitter pepper, pepper, savory, bay leaf, and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and chopping beef on top, mixing the listed components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella polycephala, bitter black pepper, allspice, bay leaf and bone m broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 recipe components, cutting, sautéing in ghee and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella globalpina, black bitter pepper, pepper, savory, bay leaf, and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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, cutting, sautéing in ghee and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella indohii, black bitter pepper, pepper, savory, bay leaf and bone ulonom, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 recipe components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and chopping beef on top, mixing the listed components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sepedpnioides, bitter black pepper, allspice, bay leaf and bone th broth, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 recipes, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping chopping beef on top, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella lignicola, bitter black pepper, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 recipe components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella humilis, black bitter pepper, pepper, savory, bay leaf and bone ulonom, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and chopping beef on top, mixing the listed components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella alliaceae, bitter black pepper, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and chopping beef on top, mixing the above components with sodium chloride, CO ₂ extract of biomass micromycete Mortierella strangulata, bitter black pepper, allspice, bay leaf and bone m broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella pusilla, black bitter pepper, pepper, savory, bay leaf and bone ulonom, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, cutting and chopping beef on top, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gracilis, bitter black pepper, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 recipe components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping grinding beef on top, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella globulifera, bitter black pepper, allspice, bay leaf and bone m broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage on the top, stirring wheat flour, cutting and grinding beef on top, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella jenkinii, bitter black pepper, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage on the top, stirring wheat flour, cutting and chopping beef on top, mixing the above components with sodium chloride, CO ₂ extract of biomass micromycete Mortierella dichotoma, bitter black pepper, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 Bone broth Before the release of the target   product 1000 sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella, black bitter pepper, pepper, savory, bay leaf, and bone m broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping chopping beef on top, mixing the above components with sodium chloride, CO ₂ extract of biomass micromycete Mortierella zychae, bitter black pepper, allspice, bay leaf and bone with ulon, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella marburgensis, black bitter pepper, pepper, savory, bay leaf, and bone m broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella beljakovae, black bitter pepper, pepper, savory, bay leaf, and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis, black bitter pepper, pepper, savory, bay leaf, and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 Bone broth Before the release of the target   product 1000 sealing and sterilization. 33. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage on the top, stirring wheat flour, cutting and beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella nigrescens, black bitter pepper, pepper, savory, bay leaf, and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 recipe components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping chopping beef on top, mixing the above components with sodium chloride, CO ₂ extract of biomass micromycete Mortierella gemmifera, bitter black pepper, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 Bone broth Before the release of the target   product 1000 sealing and sterilization. 35. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella reticulata, black bitter pepper, pepper, savory, bay leaf, and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella parvispora, black bitter pepper, pepper, savory, bay leaf, and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 Bone broth Before the release of the target   product 1000 sealing and sterilization. 37. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping grinding on top of beef, mixing the listed components with table salt, CO ₂ -extract of biomass micromycete Mortierella pulchella, bitter black pepper, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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 components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage on the top, stirring wheat flour, cutting and chopping beef on top, mixing the listed components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gamsii, bitter black pepper, allspice, bay leaf and bone with ulon, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 Bone broth Before the release of the target   product 1000 sealing and sterilization. 39. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping beef gyroscope grinding, mixing these components with common salt, CO ₂ extract of biomass mikromitcetami Mortierella spinosa, black bitter pepper, pepper, savory, bay leaf and bone ulonom, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping chopping beef on top, mixing the listed components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella nantahalensis, bitter black pepper, allspice, bay leaf and bone th broth, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 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, cutting, sautéing in melted butter and chopping carrots, onions, white roots and rutabaga, chopping, freezing and chopping fresh white cabbage, spinning wheat flour, chopping and chopping grinding on top of beef, mixing the listed components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, bitter black pepper, allspice, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 469.01-482.61 Melted butter 67 Onion 124.02-125.61 White roots 49.8-50.6 Carrot 46.8-48 Swede 65.72-68.37 Cabbage 204.17 Wheat flour 10 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Black pepper 0.4 Allspice 0.5 Bay leaf 0.1 Bone broth Before the release of the target   product 1000 sealing and sterilization.