RU2341985C1 - Method of production of canned "daglanan koyun eti" for special purpose (versions) - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: method of producing of the preserves stipulates preparation of the formula components, cutting, frying in melted butter and chopping on the cutter of mutton and potatoes, cutting, sauting in melting butter and chopping on the cutter of carrots, parsley root, onions and garlic, freezing and chopping on the cutter of beans and green fennel, blending of the specified components with alycha puree, sugar and cooking salt and CO₂-extracts of biomass of the specified type of micromicet and black hot pepper, packing of the obtained mix into aluminium tubes, sealing and sterilisation.

EFFECT: preserves for space feeding are of an increased accessibility.

41 cl

Description

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

There is a method of developing 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 , her garnish with fried potatoes, stewed carrots with prunes and boiled green beans and sprinkled with meat juice and "Garali" sauce to obtain the finished dish (L. Golunova. 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 on top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook salt 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO ₂ extract of micromycete biomass Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass and micromycetes Pythium gracile black pepper, packing the resulting mixture into aluminum tubes with the following flow components in 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass and mikromitcetami Mortierella beljakovae black pepper, packing the resultant mixture in aluminum tubes at a flow rate following components, pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on top, cutting, sautéing in ghee and chopping carrots and parsley root , onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar, cook ennoy salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, wt.h:

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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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, passaged in ghee and chopped in a spinning top. Prepared prunes are blanched and ground in a spinning top. Prepared green beans and dill are subjected to freezing, preferably slow, and chopped in a spinning top. The listed components were mixed with alychovym puree, sugar, table salt, and the CO ₂ extract of one of the embodiments of the invention provided biomass and black pepper. 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 for 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 experienced for the product, regardless of the choice of a CO ₂ extract of the biomass of the invention, provided method embodiments, 2.5 × 10 ⁵ and the reference 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 mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 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 of green beans and dill, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of micromycete biomass Pythium coloratum 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 3. 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, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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, frying in ghee and chopping mutton and potatoes in 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 of green beans and dill, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of micromycete biomass Pythium irregulare 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, 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 of green beans and dill, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of micromycete biomass 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 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 of green beans and dill, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of micromycete biomass Pythium insidiosum 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, 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 of green beans and dill, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of micromycete biomass Saprolegnia parasitica 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 mutton and potatoes in 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 of green beans and dill, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of micromycete biomass 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 mutton and potatoes in 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 of green beans and dill, mixing the above components with cherry plum, sugar, sodium chloride and CO ₂ -extracts of micromycete biomass 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 in a top, chopping, straining in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 14. A method for producing canned food for special purposes, which includes preparing 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing polutsennoy mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization, 15. 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 16. A method for producing canned food for special purposes, which includes preparing 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 17. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a top, chopping, straining in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 19. A method for producing canned food for special purposes, which includes preparing 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 20. The method of producing canned food. special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on a top, chopping, passing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping prunes, freezing and grinding on a spinning top of green beans and dill, mixing these components with cherry plum, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella humilis and black pepper rkko, 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipes, 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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, 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 25. A method for producing canned food for special purposes, which includes preparing 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 on a top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 30. A method for producing canned food for special purposes, which includes preparing 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 31. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a top, cutting, sautéing in melted butter and chopping carrots, parsley, onions and garlic, blanching and chopping at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing GOVERNMENTAL enumerated components alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitse and Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 32. A method for producing canned food for special purposes, which includes preparing recipes, 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 33. A method for producing canned food for special purposes, which includes preparing 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 35. A method for producing canned food for special purposes, which includes preparing 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree 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 ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 37. A method for producing canned food for special purposes, which includes preparing 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping lamb and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley, onions and garlic, blanching and chopping at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 39. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, 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 at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 41. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes in a top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and grinding gyroscope on runner beans and dill, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass mikromitcetami 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 beans 183.33 dill greens 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization.