RU2301541C1 - Method for production of special canned goods from kidney and cabbage - Google Patents

Abstract

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

SUBSTANCE: claimed method includes formula component preparation; kidney cutting, roasting, and chopping; fresh white cabbage shredding, freezing, and chopping; carrot, parsley root, and onion cutting, roasting in melt butter, and chopping; wheat flour sautéing in melt butter. Abovementioned components are blended with bone broth, tomato paste, table salt, sugar, citric acid, and CO₂-extracts from biomass of specific micromycete species, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The group of inventions relates to the technology for the production of canned food based on offal for space nutrition.

A known method of producing a culinary dish "Fried kidneys with boiled cabbage in onion sauce", which includes preparing the recipe components, cutting and frying the kidneys to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish, cutting and sautéing onions in margarine, adding vinegar and black pepper to it, boiling for 5-7 minutes, adding red main sauce, cooking for 10-15 minutes and seasoning margarine Mr. receiving the sauce and the formation of the finished dish from the main component, side dish and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p.248-249, 260).

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 method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in melted oil and rubbing carrots, parsley and onions, passer wheat flour, mixing the listed components with bone broth, tomato paste, sugar, table salt, lemon to slot and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Pythium catenulatum CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of the 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:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Pythium coloratum CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ extracts of the biomass of micromycete Pythium gracile, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Pythium gracile CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with 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:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Pythium irregulare CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ extracts of Pythium ultimum micromycete biomass, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Pythium ultimum CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ extracts of the biomass 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:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Pythium insidiosum CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Saprolegnia parasitica CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ extracts of the biomass of micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Mortierella alpina CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of the recipe component, cutting, frying and grinding on the top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, passerning ghee and rub carrots, parsley and onions, sauté, wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon islotoy and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Mortierella elongata CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ extracts of biomass of micromycete Mortierella bainieri, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Mortierella bainieri CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Mortierella exigua CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Mortierella minutissima CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with 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:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Mortierella verticillata CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Mortierella hygrophila CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ extracts of the biomass of micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Mortierella polycephala CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with 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:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Mortierella globalpina CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat, flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon islotoy and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Mortierella sepedonioides CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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 kidney production method fried with cabbage in onion sauce provides for the preparation of recipe components, cutting, frying and grinding on a top of the kidneys, shredding, freezing, grinding of fresh white cabbage on the top, cutting, and sautéing in melted oil and rub carrots, parsley and onions, wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon slot and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Mortierella humilis, bitter and bay leaves, leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ extracts of the biomass of micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, sauté, wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon islotoy and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Kidneys fried with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passer ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ extracts of biomass of micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Mortierella dichotoma CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ extracts of biomass of micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning melted gauze and rubbing carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with 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:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients, with bone broth, tomato paste, sugar, table salt, lemon islotoy and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with 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:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract 0.002 Mortierella nigrescens CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ extracts of biomass of micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ extracts of biomass of micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with acid and CO ₂ -extracts of biomass of micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon 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:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with 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:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, lemon to with 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:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Roasted kidney with cabbage in onion sauce” for special purposes involves the preparation of recipe components, cutting, frying and grinding on top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, and passerning ghee and rub carrots, parsley and onions, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon 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:

the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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 kidneys are cut, fried and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and wiped. Prepared wheat flour passer. Further, the listed components are mixed with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention, packaged in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the desired 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 maximum kidney consumption corresponds to the use of beef kidneys, and the minimum corresponds to the use of other types of kidneys. 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 the test organism Tetrachimena pyriformis on their samples. 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 biomass of micromycete from the methods provided, 10 · 10 ⁴ and for the control product 7 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper rye and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium coloratum, black mountain pepper of bay and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ extract leafs 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper og and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, of black pepper kogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium ultimum, black pepper whom and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, of black pepper kogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion root, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper orkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, of black pepper kogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper g rkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ extract leafs 0.006 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 recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper ork and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper rye and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, pepper chernog Bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper orkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ extract leafs 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper ork and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper g rkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper about bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper orkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper g rkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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 the preparation of prescription components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper orkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper orkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ bay leaf extract 0.006 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 recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, of black pepper kogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper ork and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 26. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper ork and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper orkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 28. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, pepper chernog Bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black mountain pepper of bay and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 30. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, pepper chernog Bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 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, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 32. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 33. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 34. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper g rkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 35. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 36. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 37. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper orkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 38. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper rye and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 39. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper g rkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 40. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 41. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, 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: the kidneys 606-726 cabbage 490 melted butter 65.7 carrot 24-24.62 parsley root 6.48-6.58 onion 118.62-120.14 Wheat flour 12 tomato paste in terms of 30% 16 sugar 6 salt 12 lemon acid 0.53 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0,035 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization.