RU2300953C1 - Method for production of special canned goods from meat and vegetables (variants) - Google Patents

Abstract

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

SUBSTANCE: claimed method includes formula component preparation, namely fresh white cabbage, onion, and paprika cutting, freezing, and chopping; pea cooking up to mass increasing by 150 % and chopping; carrot blanching and chopping; potato and celery root cutting, blanching, and chopping; beef, mutton, chicken, cooked sausage, and speck cutting and chopping; garlic pulping, canned corn chopping. Abovementioned components are blended with bone broth, tomato paste, table salt, and CO₂-extracts from biomass of specific micromycete specie and black pepper. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

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

A known method of producing a culinary dish "Pucchero Argentino", which involves soaking the peas until soft, cutting bacon, fresh cabbage, onions, carrots, celery root, vegetable pepper, potatoes and tomatoes, pouring peas with drinking water, adding sausage and bacon and cooking until preparedness, pouring beef and lamb with drinking water, bringing to a boil, adding chicken, boiling until half cooked, adding cabbage, onions, garlic, carrots, celery root, vegetable pepper, potatoes, ears of corn PS, tomatoes, peppers and salt, cooking until cooked, separating and cutting sausages, beef, lamb and chicken and the formation of the finished dish from all of these components (Sungurova E.E. Pir to the whole world. - M.: Physical education and sports, 1994, p. 40).

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

This result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper in a spinning top, cooking to 150% weight gain and chopping in a pea top, blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, prot garlic caviar, grinding tops of canned sweet corn on top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of the biomass of Pythium catenulatum micromycete and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

geometrization and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpine 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongate 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

Beef 88.03-90.58 Mutton 44.96-49.21 Chicken 536.48 Sausage 31.25 Bacon 25 Peas 62.5 Cabbage 91.88 onion 93.6-94.8 Carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 Potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 Garlic 2.54 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48, sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierelia dichotoma 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Pucero Argentino canned food production method involves preparing the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a spinning top, cooking to 150% weight gain and chopping on a pea top , blanching and chopping carrots on a top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausage and salted pork, etc. Crete garlic, grinding at gyroscope canned corn sugar, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var.sterilis and black pepper, packing the resulting mixture into aluminum tubes with the following components flow, parts by weight:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomato paste 30% 20.87 garlic 2.54 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage, onions and vegetable pepper are cut, subjected to freezing, preferably slow, and chopped in a spinning top. Prepared peas are cooked to a mass increase of 150% and ground in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared potatoes and celery root are cut, blanched and chopped in a spinning top. Prepared beef, lamb, chicken, boiled sausage and bacon are cut and chopped in a spinning top. The prepared garlic is mashed. Prepared canned sweet corn is ground in a spinning top. Further, the listed components are mixed with bone broth, tomato paste, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper 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 consumption of beef and mutton corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing on samples of the test organism Tetrachimena pyriformis. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of the micromycete biomass from the process options provided, 12.7 · 10 ⁴ and for the control product 9.8 · 10 ^4, respectively.

Thus, the present invention allows to obtain 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable peppers on top, cooking to a mass increase of 150% and chopping peas on top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausages and salted pork fat, rubbing garlic, canning sugar corn, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable peppers on top, cooking to a mass increase of 150% and chopping peas on top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausages and salted pork fat, rubbing garlic, canning sweet corn, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum and black pepper, packing the mixture into aluminum tubes at the following component consumption, parts by weight: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausages and salted pork fat, rubbing garlic, canning sugar corn, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of Pythium gracile micromycete biomass and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable peppers on top, cooking to a mass increase of 150% and chopping peas on top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausages and salted pork fat, rubbing garlic, canning sweet corn, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable peppers on top, cooking to a mass increase of 150% and chopping peas on top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausages and salted pork fat, rubbing garlic, canning sweet corn, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of Pythium ultimum micromycete biomass and bitter black pepper, packing the mixture into aluminum tubes at the following component consumption, parts by weight: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausages and salted pork fat, rubbing garlic, canning sweet corn, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausages and salted pork fat, rubbing garlic, canning sweet corn, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper, packing the mixture into aluminum tubes at the following component consumption, parts by weight: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausages and salted pork fat, rubbing garlic, canning sweet corn, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella alpina and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.04 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, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to 150% weight gain and chopping peas on a top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root on a top, cutting and chopping beef, lamb, chicken, boiled sausages and salted pork fat, rubbing garlic, canning sweet corn, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella elongata and black pepper, packing the mixture into aluminum tubes at the following component consumption, parts by weight: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.04 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, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable peppers on top, cooking to a mass increase of 150% and chopping peas on top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping peas on a top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to 150% weight gain and chopping peas on a top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable peppers on top, cooking to a mass increase of 150% and chopping peas on top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable peppers on top, cooking to a mass increase of 150% and chopping peas on top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable peppers on top, cooking to a mass increase of 150% and chopping peas on top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable peppers on top, cooking to a mass increase of 150% and chopping peas on top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to 150% weight gain and chopping peas on a top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable peppers on top, cooking to a mass increase of 150% and chopping peas on top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable peppers on top, cooking to a mass increase of 150% and chopping peas on top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable peppers on top, cooking to a mass increase of 150% and chopping peas on top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper on a top, cooking to a mass increase of 150% and chopping a pea top, blanching and chopping a carrot top, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable pepper in a spinning top, cooking to a mass increase of 150% and chopping peas in a top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.04 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 the recipe components, cutting, freezing and chopping fresh white cabbage, onions and vegetable peppers on top, cooking to a mass increase of 150% and chopping peas on top, blanching and chopping carrots, cutting, blanching and chopping potatoes and celery root, cutting and chopping beef, lamb, chicken, cooked sausage and salted pork fat, rubbing garlic, canning grinding hydrochloric sweetcorn, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 boiled sausage 31.25 bacon 25 peas 62.5 White cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 canned sugar corn 25 tomato paste 30% 20.87 garlic 2.54 table salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.04 bone broth before the release of the target product 1000, sealing and sterilization.