RU2304403C1 - Method for production of special canned goods from poultry and cabbage (variants) - Google Patents

Abstract

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; carrot, white roots, and onion cutting, roasting in melt butter, and pulping; poultry meat and gardenstuff cutting; wheat flour sautéing. Abovementioned components are blended with bone broth, tomato paste, sugar, table salt, and CO₂-extracts from biomass of specific micromycete specie, 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 production technology of canned meat and vegetables for space nutrition.

A known method of producing a culinary dish "Boiled Bird with Boiled Cabbage and Red Main Sauce", which involves preparing the recipe components, cutting white roots and onions, pouring poultry carcasses with hot water, boiling, removing foam, adding white roots, onions and cooked salt, boiling until tender with a slight boil, separating the carcasses from the broth, cooling and chopping into portioned pieces 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 carrots, parsley and onions in melted fat, adding tomato puree and sautéing for 10-15 minutes, sautéing wheat flour, cooling it to 70-80 ° С and mixing with bone broth, adding vegetable passerivka with tomato, boiling at low boil for 45-60 minutes, adding sugar, salt, black bitter and bay leaves, rubbing and bringing to a boil to obtain a sauce, cutting greens and forming a finished bl and the core component, a side dish, sauce and green (LE Godunova A collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p. 308-310).

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

This result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions onion, grinding at gyroscope poultry meat and greens, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extract E biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a spinning top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Pythium coloratum, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract tom biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of Pythium ultimum micromycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Saprolegnia parasitica, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract 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:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the 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:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the 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:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a spinning top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortiereila hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract 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:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the 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:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella humilis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the 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:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the 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:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

the result is achieved by the fact that the special-purpose canned poultry and cabbage and main sauce production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a spinning top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ extract the biomass of micromycete Mortierella gracilis, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the 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:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella jenkinii, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella dichotoma, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth until the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the 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:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella zychae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a spinning top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the 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:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth until the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the 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:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella reticulata, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the 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:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth until the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the 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:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella gamsii, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella nantahalensis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned poultry and cabbage and canned meat production method for preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, white roots and onions are chopped, sautéed in ghee and wiped. Prepared poultry and greens are ground in a spinning top. Prepared wheat flour passer. The listed components are mixed with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper and bay leaves provided for by the embodiments of the invention, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of poultry corresponds to the use of category I turkey, and the maximum corresponds to the use of chickens. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 430 kg per 1 ton of the target product. 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 assessed by the number of ciliates per 1 cm ^{3 of} product. It was for the experimental product, regardless of the choice of the CO ₂ extract of micromycete biomass from the method provided for by the process variants, 1.6 · 10 ⁵ and for the control product 1.2 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat straining flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and bay foxes and, filling the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a spinning top, wheat passaging flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 3. 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 spinning top, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a spinning top, wheat passaging flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium irregulare, black pepper and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat straining flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat straining flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black pepper and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat straining flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and laurel one hundred, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 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, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat straining flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat passaging flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and laurel fox that, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat straining flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black bitter pepper and whether laurel one packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth until 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, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat straining flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and bay foxes and, filling the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaves ista, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and laurel ISTA, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth until 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 chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaves ista, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 17. 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, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat straining flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and laurel fox that, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat straining flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 19. 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, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat passaging flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and laurel one hundred, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and laurel fox that, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and laurel one hundred, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat straining flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaves ista, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of black pepper 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat passaging flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and laurel fox that, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 24. 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, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat passaging flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black bitter pepper and whether laurel one packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 25. 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, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaves ista, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 26. 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, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat straining flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black bitter pepper and whether laurel one packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 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 in a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens in a spinning top, wheat straining flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and laurel one hundred, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth until the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and laurel ISTA, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 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, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and bay foxes and, filling the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 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 in a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens in a spinning top, wheat straining flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and laurel ISTA, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 31. 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, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 32. 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, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 33. 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, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 34. 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, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and laurel one hundred, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 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, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 36. 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, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and laurel ISTA, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 37. 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, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and laurel one hundred, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 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, sautéing in melted butter and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and bay foxes and, filling the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens in a spinning top, wheat straining flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and laurel fox that, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 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, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens on a top, wheat flour flour, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping poultry meat and greens in a spinning top, wheat straining flour, mixing the listed components with bone broth, tomato paste, sugar, 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: bird 1178.08-1845.49 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth until the target product 1000, sealing and sterilization.