RU2341115C1 - Manufacturing method of preserves "daglan goyun eti" of special purpose (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: manufacturing method of the preserves envisages preparation of the advised components, mutton and potatoes are cut, fried in melted butter and minced with chopper, carrots, parsley root, onion and garlic are cut, browned in melted butter and minced with chopper, fresh green peas and dill are frozen and minced with chopper, the above components are mixed with plum puree, sugar, table salt CO₂- extracts of biomasses of the specified kind of micromycet and black bitter pepper, the produced mix is packed in the aluminium tubes, sealed and sterilised.

EFFECT: allows to prepare preserves for spacemen nutrition which are characterised by higher digestibility.

41 cl

Description

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

A known method of obtaining a culinary dish "Daglanan Goyun Eti", which includes cutting onions and garlic, cutting, beating, sprinkling with onions, garlic, salt and pepper, aging for 1-1.5 hours and frying under pressure in lamb melted fat , its garnish with fried potatoes, stewed carrots with prunes and boiled green peas and watering with meat juice and "Garali" sauce to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products of the near abroad - St. Petersburg: Profession, 2001, p. .343).

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 Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots, parsley root in a top, onions and garlic, blanching and chopping prunes on top, freezing and chopping fresh green peas and dill greens on top, mixing the listed ingredients with plum puree, with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium ultimum and black bitter pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella elongata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on top, freezing and chopping fresh green peas and dill greens on top, mixing the listed ingredients with prune puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on top, freezing and chopping fresh green peas and dill greens on top, mixing the listed ingredients with prune puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and dill greens on the top, mixing the listed ingredients with plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on top, freezing and chopping fresh green peas and dill greens on top, mixing the listed ingredients with prune puree, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on top, freezing and chopping fresh green peas and dill greens on top, mixing the listed ingredients with prune puree, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum 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 lamb and potatoes are cut, fried in ghee and chopped in a spinning top. Prepared carrots, parsley root, onions and garlic are chopped, sautéed in ghee and chopped in a spinning top. Prepared prunes are blanched and ground in a spinning top. Prepared fresh grain of green peas and dill greens are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with plum puree, sugar, sodium chloride and CO ₂ -extracts of one of the biomass and black bitter pepper provided for by the variants of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except plum puree, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs presented 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 10.04.18.18-90.

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 was for the experimental product, regardless of the choice of the CO ₂ extract of the biomass of the invention from the methods provided, 2.5 · 10 ⁵ and for the control product 2.1 · 10 ^5, respectively.

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

Claims (41)

1. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on top of prunes, freezing and grinding on a top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Pythium catenulatum and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 2. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes on a top, chopping, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Pythium coloratum and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 3. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 4. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes on a top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 5. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Pythium ultimum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 6. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Pythium insidiosum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes on a top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Saprolegnia parasitica and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella alpina and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes on a top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella elongata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 10. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella bainieri and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella exigua and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella minutissima and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes on a top, chopping, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella verticillata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 14. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella polycephala and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 16. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella globalpina and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 17. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella indohii and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 18. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella sepedonioides and black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes on a top, chopping, straining in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella lignicola and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 20. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella humilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes on a top, chopping, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes on a top, chopping, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes on a top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella pusilla and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes on a top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella gracilis and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella globulifera and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 26. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella jenkinii and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella sclerotiella and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella zychae and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella marburgensis and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 31. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella sarnyensis and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella parvispora and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella pulchella and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 38. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella spinosa and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella nantahalensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization. 41. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a spinning top fresh grain of green peas and dill, mixing these components with plum puree, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000, sealing and sterilization.