RU2313244C1 - Method for manufacturing canned food "hen ragout" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-plant canned food for cosmic nutrition. It is necessary to prepare all the formula components, cut hen meat, roast it in melted butter and reduce upon a chopper, onions and white culinary roots should be cut, blanched and reduced upon a chopper, carrots should be blanched and reduced upon a chopper, parsley greens and fresh grains of green peas should be frozen and reduced upon a chopper, too. Wheat flour should be fried in melted butter. The components mentioned should be mixed with sour cream, bone broth, dry white wine, common salt and CO₂-extracts of the preset micromycete type biomass, hot black pepper and laurel leaf at the preset expenditure of components. The mixture obtained should be packed into aluminum tubes, sealed and sterilized. The innovation provides the manufacturing of canned food for cosmic nutrition being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

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

There is a method of producing a culinary dish "Chicken stew", which includes cutting carrots, onions, white roots and parsley, sauté flour in melted fat, cutting and frying chicken in melted fat, adding carrots, onions, white roots, broth to it , white wine, salt, pepper and bay leaf, stew until cooked, add 10 minutes before the end of the stewing of canned green peas, add 5-6 minutes before the end of the stewing of flour, add sour cream and sprinkle with parsley obtaining the finished dish (O. Mankevich, Poultry Dishes - Mn .: BelEn, 1994, p.112-113).

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

This result is achieved by the fact that the method for the production of canned "Ragout of chicken" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed ingredients with sour cream, bone m broth, dry white wine, table salt 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 .:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride and CO ₂ -extracts of 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride and CO ₂ -extracts of biomass of Pythium insidiosum micromycete, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, table 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, table 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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, wt.h:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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, wt.h:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004

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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride 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:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, bitter black pepper and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1030.04 39 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chicken stew production method involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping on a spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1030.04 melted butter 12 carrot 112.32-115-2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 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 0.004 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 chicken is chopped, fried in ghee and chopped in a spinning top. Prepared onions and white roots are cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared parsley and fresh grain of green peas are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the method options, 1.3 · 10 ⁵ and for the control product 1 · 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, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh grains of green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh grains of green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 3. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots on top, freezing and chopping on top parsley and fresh grains of green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ -extracts of the biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots in the top, freezing and chopping the top parsley and fresh grains of green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ -extracts of biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the component consumption is, wt.h .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh grains of green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ -extracts of biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping carrot tops, freezing and chopping on top parsley and fresh grains of green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh grains of green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ -extracts of biomass of micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 8. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken tops, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh grains of green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 9. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken tops, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh grains of green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping carrot tops, freezing and chopping on top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization at the same flow rate components, pbw .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping carrot tops, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete mortorterella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken tops, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and COz-extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping the onion and white roots, blanching and chopping the carrot on top, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 32. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping carrot tops, freezing and chopping on top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken tops, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 34. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping carrot top, freezing and chopping on top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 35. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots on top, freezing and chopping on top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping the onion and white roots, blanching and chopping the carrot on top, freezing and chopping the top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots on top, freezing and chopping on top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping carrot tops, freezing and chopping on top parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping carrots, freezing and chopping parsley and fresh green peas, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO ₂ biomass extract micromycete Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000