RU2294660C1 - Method for production of special canned goods (variants) - Google Patents

Abstract

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; potato cutting, blanching and chopping; carrot, parsley root, leek, and onion cutting, roasting in malt butter and chopping; poultry meat cutting and chopping; green pease blanching and chopping; gardenstuff chopping. Abovementioned components are blended with bone broth, tomato paste, sour cream, table salt, and CO₂-extracts from biomass of specific micromycete specie, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

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

A known method of obtaining a culinary dish "Soup from vegetables", which includes preparing the recipe components, cooking, separation from the broth and cutting poultry, 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 cooked, introducing 10-15 minutes before the end of cooking tomatoes, carrots, parsley root, onions, leeks, canned green mountains cupboard, salt, black pepper and bay leaf, introducing poultry 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 to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing 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 spinning top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a spinning top, cutting and chopping poultry meat on a spinning top, chopping greens on a spinning top, mix preparation of the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium catenulatum, bitter black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, 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 .:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, 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 .:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, 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 .:

Bird 273.97-429.18 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 irregulare 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, 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 .:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov listed components to bone broth, 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 .:

Bird 273.97-429.18 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 insidiosum 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, 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 .:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, 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 .:

Bird 273.97-429.18 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 alpina 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, 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 .:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract Gorky 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 0.02 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.

The same result is achieved by the fact that the method for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top. cutting and grinding on top of poultry meat, grinding on top of greens, mixing the above 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 resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

bird 273.97-429.18 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 minutissima 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 hygrophila 0.02 CO ₂ black pepper extract bitter 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 pusilla 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 gracilis 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 jenkinii 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 dichotoma 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 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 marburgensis 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 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 reticulate 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 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 pulchella 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 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 gamsii 0.02 CO ₂ black pepper extract bitter 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 for producing 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 on top of carrots, parsley root, onions and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, Ivanov these components to bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Bird 273.97-429.18 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 0.02 CO ₂ black pepper extract bitter 0.018 CO ₂ bay leaf extract 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 poultry meat is cut and chopped 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, sodium chloride and CO ₂ extracts from one of the biomass and black bitter pepper provided for by the invention, and 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 poultry consumption corresponds to the use of category I turkey, and the maximum corresponds to the use of chicken. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses per design 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 options provided by the method, 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 of producing 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 poultry meat on a top, chopping greens on a top, mixing the above components with bone bone with onion, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 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 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 2. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing the above components with bone bone with onion, 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: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth before the release target product 1000 sealing and sterilization. 3. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing the above components with bone bone rion, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 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 bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 4. A method of producing 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, chopping and chopping poultry meat on a top, chopping greens on a top, mixing the listed ingredients with bone bone with onion, sour cream, tomato paste, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium irregulare, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 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 0Pythium irregulare 0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 5. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing the above components with bone bone rion, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of 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: Bird 273.97-429.18 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 ultimum 0.002 CO _{2 -} Black pepper extract bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 6. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing the above components with bone bone with onion, sour cream, tomato paste, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium insidiosum, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing prescription ingredients, 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, chopping and chopping poultry meat on a top, chopping greens on a top, mixing the listed ingredients with bone bone with onion, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing prescription ingredients, 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 poultry meat on a top, chopping greens on a top, mixing the above components with bone bone with onion, sour cream, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, bitter black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 9. A method of producing 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, chopping and chopping poultry meat on a top, chopping greens on a top, mixing the listed ingredients with bone bone with onion, 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: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing prescription ingredients, 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 11. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 12. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 minutissima 0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing 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, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 14. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 Biomass Extract Micromycete Mortierella hygrophila               0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 15. A method of producing 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, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 Biomass Extract spaghetti Mortierella polycephala 0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 16. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 Biomass Extract micromycete Mortierella globalpina 0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 17. A method of obtaining 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 Biomass Extract micromycete Mortierella indohii 0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing prescription ingredients, 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 19. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 Biomass Extract micromycete Mortierella lignicola 0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 20. A method for producing 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 21. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing prescription ingredients, 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 poultry meat on a top, chopping greens on a top, mixing the above components with bone Lion, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 Biomass Extract micromycete Mortierella strangulata 0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing prescription ingredients, 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 Biomass Extract micromycete Mortierella pusilla 0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 24. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 25. A method for producing canned food for special purposes, which includes preparing prescription ingredients, 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 Biomass Extract micromycete Mortierella globulifera 0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 26. A method for producing canned food for special purposes, which includes preparing prescription ingredients, 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 Biomass Extract micromycete Mortierella jenkinii 0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 27. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 extract of black pepper bitter     0.018 CO ₂ Bay leaf extract     0.004 Bone broth     Before the exit     target product 1000 sealing and sterilization. 28. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 29. A method of obtaining 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing prescription ingredients, 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 Biomass Extract micromycete Mortierella marburgensis               0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 31. A method of producing 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 a carrot, parsley root, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 32. A method of obtaining 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 33. A method of producing 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, and onion and leeks, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing prescription ingredients, 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 Biomass Extract Micromycete Mortierella gemmifera                    0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 35. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing prescription ingredients, 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing prescription ingredients, 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 pulchella 0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 38. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 gamsii 0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 39. A method of obtaining 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 extract of black pepper bitter      0.018 CO ₂ Bay leaf extract      0.004 Bone broth      Before the exit      target product 1000 sealing and sterilization. 40. A method for producing canned food for special purposes, which includes preparing prescription ingredients, 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Bird 273.97-429.18 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 bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization. 41. A method of producing 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 poultry meat on a top, chopping greens on a top, mixing these ingredients with bone onom, sour cream, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Bird 273.97-429.18 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 Biomass Extract Micromycete Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black pepper bitter 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the exit target product 1000 sealing and sterilization.