RU2299639C1 - Method for manufacturing canned food "fish stewed in tomato with vegetables" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food. The present innovation deals with cutting and blanching potatoes, turnip, celery root and the part of parsley root; chopping and freezing new white cabbage, blanching and cutting the part of carrots, cutting a gourd upon a cutting and frying in vegetable oil the rest parts of carrots and parsley root and their partial grating. Then comes cutting, partial frying in vegetable oil and partial grating of fried part of onions followed by cutting skinned fish fillet and the part of onions, frying the wheat flour and mixing parts of carrots, parsley root and onions, grating the garlic. All reduction procedures should be fulfilled upon a roller. Then it is necessary to mix the above-mentioned components with fish broth, tomato paste, sugar, common salt, citric acid, clove, cinnamon, hot black pepper and laurel leaf followed by packing the fish fillet, garnish and sauce with subsequent sealing and sterilization. The innovation enables to obtain new canned food of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

Description

The group of inventions relates to the production technology of canned fish and vegetables for space nutrition.

A known method of producing a culinary dish "Braised fish in a tomato with vegetables", which includes preparing the recipe components, cutting fish fillet into portioned pieces, chopping carrots, parsley root, celery root and onion, layering vegetables, fish, vegetables, fish and vegetables, pour them with fish broth, add vegetable oil, tomato puree, vinegar, sugar and table salt, simmer for 38-55 minutes, add cloves, cinnamon, black bitter and bay leaves and simmer for 5-7 minutes from receipt m of the main component, cutting and frying in cooking oil potatoes, carrots, parsley and turnip roots, cutting and sautéing onions in cooking oil, cutting and stewing fresh white cabbage, cutting pumpkin, rubbing garlic, mixing potatoes, carrots, parsley root, onions onions and main red sauce, stew for 10-15 minutes, add pumpkin and cabbage, stew for 15-20 minutes, add salt, garlic, black pepper and bay leaf and stew for 5-10 minutes to obtain a side dish and formir cooking of the finished dish from the main component and side dish (Godunova L.E., Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p.204-206).

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

This result is achieved by the fact that the special-purpose canned fish and vegetable stewed fish production method involves preparing recipe ingredients, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh top cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkins, chopping on top of a skinned fish fillet and onions, cutting, passaging in oplenom oil and grinding in gyroscope remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Pythium coloratum micromycete biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Pythium gracile CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Pythium irregulare CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Pythium ultimum micromycete biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Pythium insidiosum micromycete biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and vegetable stewed fish production method involves preparing recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 CO ₂ -extract of biomass micromycete Saprolegnia parasitica 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Micromycete Mortierella elongata CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and vegetable stewed fish production method involves preparing recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella bainieri CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella exigua micromycete biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella minutissima CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella verticillata micromycete biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella hygrophila CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella polycephala micromycete biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and vegetable stewed fish production method involves preparing recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella globalpina CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and vegetable stewed fish production method involves preparing recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella indohii CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and vegetable stewed fish production method involves preparing recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella sepedonioides micromycete biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and vegetable stewed fish production method involves preparing recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella lignicola CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and vegetable stewed fish production method involves preparing recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Micromycete Mortierella humilis biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and vegetable stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing in ghee and chopping on the top of the remaining parts of carrots, parsley and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortaeerella all , cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella alliaceae CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and vegetable stewed fish production method involves preparing recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Micromycete Mortierella strangulata CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella pusilla micromycete biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Micromycete Mortierella gracilis biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella globulifera CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella jenkinii CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella dichotoma CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella sclerotiella CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella zychae micromycete biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Micromycete Mortierella marburgensis CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella beljakovae micromycete biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella nigrescens CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella gemmifera CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella reticulata CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella parvispora CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella pulchella biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella gamsii micromycete biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Mortierella spinosa biomass CO ₂ extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 Micromycete Mortierella nantahalensis CO ₂ Biomass Extract 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and fish stew production method provides for the preparation of recipe components, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkin, chopping on top of a skinned fish fillet and parts of onions, cutting, sautéing ghee and grinding gyroscope on the remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var . sterilis, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste 30% 22.2 lemon acid 0.47 sugar 11.75 salt 11.6 CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis 0.002 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.018 fish stock 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 potatoes, turnips, celery root and approximately 5/11 of the recipe amount of parsley root are chopped, blanched and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Approximately 6/11 of the recipe amount of carrots is blanched and ground in a spinning top. Prepared pumpkin is cut and chopped in a spinning top. Prepared skinned fish fillet and approximately 5/11 of the recipe amount of onion are ground in a spinning top. The remaining parts of carrots, parsley root and onions are cut, sautéed in melted butter and chopped in a spinning top. The prepared garlic is mashed. Prepared wheat flour passer. Further, the listed components are mixed with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of one of the biomass, cloves, cinnamon, black bitter pepper and bay leaf provided for by the invention variants, and the resulting mixture is Packed in aluminum tubes with the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. 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, 12.9 · 10 ⁴ and for the control product 8.3 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a top, chopping skinless fish fillet and onion on a spinning top, cutting, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top , Parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, clove, cinnamon, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete pythium catenulatum 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a top, chopping skinless fish fillet and onion on a spinning top, cutting, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top , Parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, clove, cinnamon, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Puthium coloratum 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top , Parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, clove, cinnamon, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete puthium gracile 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top , Parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, clove, cinnamon, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Puthium irregulare 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping on top of a portion of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top , Parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, clove, cinnamon, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Pythium ultimum 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top , Parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, clove, cinnamon, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Puthium insidiosum 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top , Parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, clove, cinnamon, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Saprolegnia parasitica 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top , Parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, clove, cinnamon, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella alpina 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top , Parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, clove, cinnamon, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella elongata 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella bainieri, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella bainieri 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella exigua 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley root and onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella minutissima, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella minutissima 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, storing wheat flour, mixing the listed ingredients with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella verticillata, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella verticillata 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrot on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella hygrophila, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella hygrophila 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and grinding on top of a pumpkin, grinding on a top of skinned fish fillet and onions, cutting, sautéing in melted butter and grinding on a top of the remaining parts of carrots and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella polycephala, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella policephala 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, storing wheat flour, mixing the listed ingredients with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella globalpina, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella globalpina 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrot on a spinning top and, parsley root and onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella indohii, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella indohii 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrot on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella sepedonioides, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete mortorterella sepedonioides 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrot on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella lignicola, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella lignicola 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrot on a spinning top and, parsley root and onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella humilis, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella humilis 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrot on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella alliaceae, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella alliaceae 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrot on a spinning top and, parsley root and onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella strangulata, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella strangulata 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrot on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella pusilla, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella pusilla 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella gracilis 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh cabbage, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella globulifera, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella globulifera 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh cabbage, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella jenkinii, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella jenkinii 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh cabbage, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella dichotoma, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella dichotoma 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh cabbage, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella sclerotiella, cloves, cinnamon and black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella sclerotiella 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh white cabbage, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ - biomass extracts of micromycete Mortierella zychae, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella zychae 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh cabbage, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella marburgensis, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella marburgensis 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh white cabbage, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley root and onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella beljakovae, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella beljakovae 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella sarnyensis, cloves, cinnamon and black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella sarnyensis 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh cabbage, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella nigrescens, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella nigrescens 0.002 CO ₂ -Clove Extract 0.002 CO ₂ - Cinnamon ectract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh cabbage, blanching and chopping on top of a portion of carrots, cutting and chopping pumpkin on a top, chopping skinless fish fillet and onion on a spinning top, cutting, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella gemmifera, cloves, cinnamon, black pepper bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella gemmifera 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh cabbage, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella reticulata, cloves, cinnamon, black pepper bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella reticulata 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ biomass extracts of micromycete Mortierella parvispora, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella parvispora 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh white cabbage, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley root and onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella pulchella 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh white cabbage, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley root and onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella gamsii, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella gamsii 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh white cabbage, blanching and chopping part of carrots on a top, cutting and chopping pumpkin on a top, chopping skinless fish fillet and onion on a spinning top, cutting, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella spinosa 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh cabbage, blanching and chopping on top of a portion of carrots, cutting and chopping pumpkin on a spinning top, chopping a skinless fish fillet and onion on a spinning top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella nantahalensis, cloves, cinnamon, black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella nantahalensis 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping on top of fresh cabbage, blanching and chopping on top of a part of carrots, cutting and chopping pumpkin on a top, chopping skinless fish fillet and onion on a spinning top, cutting, sautéing in melted butter and chopping the remaining parts of carrots on a spinning top and, parsley and onion roots, rubbing garlic, storing wheat flour, mixing the listed ingredients with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of the biomass micromycete Mortierella spinosa var. sterilis, cloves, cinnamon, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 Cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Salt 11.6 CO ₂ Biomass Extract micromycete Mortierella spinosa var.sterilis 0.002 CO ₂ -Clove Extract 0.002 CO ₂ Cinnamon Extract 0.002 CO ₂ - Black Bitter Pepper Extract 0,026 CO ₂ Bay leaf extract 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization.