RU2301549C1 - Method for production of special canned goods from tongue and vegetables (variants) - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding based on by-products.

SUBSTANCE: claimed method includes formula component preparation, namely fresh white cabbage shredding, freezing, and chopping; tongue scalding, flaying, and chopping; white root cutting, blanching and chopping; carrot blanching and pulping; onion pulping; wheat flour sautéing in melt butter. Abovementioned components are blended with bone broth, table salt, and CO₂-extracts from biomass Pythium or Mortierella micromycete, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

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

A known method of producing a culinary dish "Boiled tongue with boiled cabbage and white main sauce", which includes preparing the recipe, cutting carrots, parsley and onions, pouring tongue with drinking water, adding carrots, parsley and onions, cooking until tender when weak boiling, the introduction of 15-20 minutes before the end of cooking salt and black pepper, the introduction of 5 minutes before the end of cooking bay leaves, tongue separation, immersion in cold water, peeling and cutting with obtaining the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a garnish, cutting white roots and onions, sautéing wheat flour, cooling it to 60-70 ° С and mixing with bone broth, adding white roots and onions, boiling for 25-30 minutes, salt, black pepper and bay leaf, rubbing and bringing to a boil to obtain a 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. 242-243, 245).

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 tongue production method “Tongue with Cabbage and White Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, skin cleansing and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, cooked with pour 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 .:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extracts of 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:

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extracts of 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots , onion wiping, scalding, skin cleansing and grinding on the top of the tongue, passivation of wheat flour in ghee, mixing the listed components with bone broth, cookery salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mifomitseta Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt 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:

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 tongue production method “Tongue with cabbage and white main sauce” involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding on the top of the tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa var.sterilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var.sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared white roots are cut, blanched in and wiped. Prepared carrots are blanched and wiped. Prepared onions are wiped. The prepared tongue is scalded, cleaned of the skin and ground in a spinning top. Prepared wheat flour is sautéed in ghee. Next, the listed components are mixed with bone broth, sodium chloride and CO ₂ extracts from one of the biomass provided by the invention, black bitter pepper and bay leaf, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of the tongue corresponds to the use of beef, and the maximum corresponds to the use of lamb. Consumption of pork and calf tongue occupies an intermediate position and is 510 wt.h. 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 biomass of micromycete from the methods provided, 10.1 · 10 ⁴ and for the control product 6.8 · 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 the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and chopping tongue, passivation in ghee of wheat flour, mixing the above components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top tongue, passivation in ghee of wheat flour, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper of bay and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 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 prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top tongue, stirring wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper whom and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and chopping language sautéing in ghee flour mixing these components with the bone broth, table salt 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 .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top tongue, passivation in ghee of wheat flour, mixing the listed components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt 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 .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt 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 .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt 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 .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, g black pepper rkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 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 the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top tongue, stirring in ghee of wheat flour, mixing the above components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top tongue, passing in wheat flour ghee, mixing the above components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper orkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt 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 .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top tongue, stirring in ghee of wheat flour, mixing the listed components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding tongue, passing in wheat flour ghee, mixing the listed components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella polycephala, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 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, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding on a top tongue, passing in wheat flour ghee, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 15-15.38, white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, g black pepper rkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top tongue, stirring in ghee of wheat flour, mixing the listed components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt 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 .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, of black pepper kogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt 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 .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top tongue, passing in wheat flour ghee, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, g black pepper rkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top tongue, stirring in ghee of wheat flour, mixing the listed components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top tongue, passerin in wheat flour ghee, mixing the listed components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding in a top tongue, sautéing wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper rye and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt 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 .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt 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 .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding in a top tongue, stirring wheat flour in ghee, mixing the above components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt 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 .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding in a top tongue, passing in wheat flour ghee, mixing the listed components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding in a top tongue, passing in wheat flour ghee, mixing the listed components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding in a top tongue, passing in wheat flour ghee, mixing the listed components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper orkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding in a top tongue, passerin in wheat flour ghee, mixing the listed components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding in a top tongue, passing in wheat flour ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella parvispora, black pepper ork and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, g black pepper rkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding in a top tongue, passerovanie in wheat butter ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black mountain pepper of bay and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions, scalding, peeling and grinding in a top language sautéing in ghee flour mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, g black pepper rkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding in a top tongue, stirring in ghee of wheat flour, mixing the listed components with bone broth, sodium chloride 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: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO _{2 -} Laurel Fox Extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, scalding, peeling and grinding in a top tongue, passing in wheat flour ghee, mixing the listed components with bone broth, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 15-15.38 white roots 24-24.39 onion 29.4-29.78 Wheat flour fifteen melted butter 39 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var.sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization.