RU2300955C1 - Method for manufacturing canned food "poultry with cabbage and steam sauce" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food for cosmic nutrition. The method deals with preparing recipe components, chopping, freezing and reducing new white head cabbage upon a chopper, cutting, frying in melted butter and grating white culinary roots and onions, reducing poultry meat and the greens upon a chopper, frying wheat flour in melted butter followed by mixing the above-mentioned components with bone broth, dry white wine, common salt, citric acid and CO₂-extracts of micromycete biomass, hot black pepper and laurel leaf. Then it is necessary to pack the mixture obtained into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture new canned food for cosmic nutrition being of higher digestibility.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

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

A known method of producing a culinary dish "Boiled bird with boiled cabbage and steam sauce", which includes preparing the recipe components, cutting white roots and onions, pouring bird carcasses with hot water, bringing to a boil, removing foam, adding white roots, onions and table salt , boiling until tender with low boiling, separating the carcasses from the broth, cooling and chopping into portions to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding adding butter to it to obtain a side dish, adding citric acid to the white main sauce, bringing to a boil, adding dry white wine and dressing with butter to make a sauce, cutting the greens and forming the finished dish from the main component, side dish, greens and sauce (Godunova L.E., Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p. 308-310).

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

This result is achieved by the fact that the special-purpose canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping on top of poultry meat and herbs, straining wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium graciie 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 117C, 08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 Mortierella polycephala micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierelia globaipina 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierelia sepedonioides, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierelia sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierelia gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion from 9.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierelia sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-1C, 95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 canned poultry and cabbage production method for preparing prescription ingredients, chopping, freezing and crushing fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding poultry meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared white roots and onions are chopped, sautéed in melted butter and wiped. Prepared poultry and greens are crushed in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth, dry white wine, sodium chloride, citric acid and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the invention, black pepper and bay leaf, the mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized with obtaining 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 poultry corresponds to the use of category I turkey, and the maximum corresponds to the use of chickens. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 430 kg per 1 ton of the target product. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the methods provided, 1.6 · 10 ⁵ and for the control product 1.2 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes from poultry with white cabbage and steam sauce, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding meat in a top poultry and herbs, straining wheat flour in ghee, mixing the above components with bone broth, dry white wine, salt, citric acid and CO ₂ extracts b Iomass of micromycete Pythium catenulatum, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top poultry and herbs, straining wheat flour in ghee, mixing the above components with bone broth, dry white wine, salt, citric acid and CO ₂ extracts b Iomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding meat in a top poultry and herbs, straining wheat flour in ghee, mixing the above components with bone broth, dry white wine, salt, citric acid and CO ₂ extracts b Iomass of micromycete Pythium gracile, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding meat in a top poultry and herbs, straining wheat flour in ghee, mixing the above components with bone broth, dry white wine, salt, citric acid and CO ₂ extracts b Iomass of micromycete Pythium irregulare, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top poultry and herbs, straining wheat flour in ghee, mixing the above components with bone broth, dry white wine, salt, citric acid and CO ₂ extracts b Iomass of Pythium ultimum micromycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top poultry and herbs, straining wheat flour in ghee, mixing the above components with bone broth, dry white wine, salt, citric acid and CO ₂ extracts b Iomass of micromycete Pythium insidiosum, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding meat in a top poultry and herbs, straining wheat flour in ghee, mixing the above components with bone broth, dry white wine, salt, citric acid and CO ₂ extracts b Iomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top poultry and herbs, straining wheat flour in ghee, mixing the above components with bone broth, dry white wine, salt, citric acid and CO ₂ extracts b Iomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top poultry and herbs, straining wheat flour in ghee, mixing the above components with bone broth, dry white wine, salt, citric acid and CO ₂ extracts b Iomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding meat in a top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding meat in a top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts used omassy mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding meat in a top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee wheat flour, mixing the listed ingredients with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top poultry and greens, in sautéing ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding meat in a top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella sarnynsis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding meat in a top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding meat in a top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 36. Method for the production of canned food for special purposes from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding meat in a top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, grinding meat in a top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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 from poultry with white cabbage and steam sauce, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping meat on top birds and greenery sautéing in ghee flour mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts iomassy Mikromitcety Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 bone broth before the release of the target product 1000, sealing and sterilization.