RU2342041C1 - Method for production of purpose-made cans "green borsch" (versions) - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: cans are made by cutting of carrots, parsley root and onion, sauting of before mentioned products in melted butter and chopping with grinding machine. At the same time, hen's eggs are prepared, they are boiled, shelled and grinded. Thereafter, potatoes are cut, parboiled and chopped with grinding machine. Prepared greens are exposed to freezing, preferably to slow freezing, and grinded. Sorrel and spinach are also exposed to freezing, preferably to slow one, and chopped. Prepared meat is cut and chopped with grinding machine. Bean is boiled till the mass is doubled, grinded with grinding machine. Wheat flour is sauted in melted butter. The above mentioned components are mixed with sour cream, meat and bone broth, sugar, salt, citric acid and one of CO₂-extracts of biomass of micromycete, required by versions of the method, as well as CO₂-extracts of black pepper and laurel leaf. The mixture is packed into aluminum tubes, sealed and sterilised preparing the target product.

EFFECT: new cans for space feeding have enhanced digestibility comparing with similar dish.

41 cl

Description

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

A known method of producing a culinary dish "Green Borsch", which includes preparing the recipe components, stewing and rubbing sorrel and spinach, cutting and sautéing carrots, parsley and onions in cooking oil, cooking, peeling and cutting chicken eggs and beets, cooking and cutting meat, boiling beans, cutting potatoes and herbs, sautéing wheat flour in cooking oil, bringing the broth to a boil, laying potatoes, carrots, parsley and onions, cooking until cooked, adding 5-10 minutes before about Cooking sorrel, spinach, beans, beets, wheat flour, vinegar, sugar, salt, black pepper and bay leaves, adding meat and chicken eggs, dressing with sour cream and sprinkling with greens to get the finished dish (Godunova L.E. Recipe collection dishes and culinary products for catering. - SPb .: ProfiKS, 2003, p.77).

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 production method of canned food “Borsch Green” for special purposes involves the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting, blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking until double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a bean top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a bean top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a bean top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass of Pythium ultimum micromycete, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a bean top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium insidiosum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, cooked to a twofold increase in mass and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, cooked to a twofold increase in mass and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beetroot, freezing and chopping greens on a top, freezing and milling sorrel and spinach, cutting and chopping meat on a top , boiling to a double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bitter sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella reticuiata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, cooked to a twofold increase in mass and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, cooked to a twofold increase in mass and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, and black pepper bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch green canning special-purpose production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping on a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat a, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared chicken eggs are boiled, peeled and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared beets are blanched and ground in a spinning top. The prepared greens are subjected to freezing, preferably slow, and ground in a spinning top. Prepared sorrel and spinach are subjected to freezing, preferably slow, and are cutted. Prepared meat is cut and ground in a spinning top. Prepared beans are boiled until a twofold increase in mass and ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by 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 bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 50 kg per 1 ton of the target product. 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 micromycete biomass from the methods provided for by the process variants, 5.3 · 10 ⁴ and for the control product 4.3 · 10 ⁴ respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing chenie on gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing chenie on gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing chenie on gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing chenie on gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing chenie on gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing chenie on gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing chenie on gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing chenie on gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing chenie on gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella bainieri micromycete biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a bean top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella exigua micromycete biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a bean top, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a bean top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a bean top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella indohii micromycete biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a bean top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a bean top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a bean top, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella pusilla micromycete biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing lchenie on gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a bean top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella sclerotiella micromycete biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a bean top, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella pulchella micromycete biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing Spinning on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture tubes at the next component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and grinding on a top of beets, freezing and grinding on a top of greens, freezing and chopping sorrel and spinach, cutting and grinding on a top of meat, cooking until double the weight and changing spinning on a bean top, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization.