RU2313239C1 - Method for manufacturing canned food "chicken with herbal liquor" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food for cosmic nutrition due to preparing all the recipe components, freezing and reducing chives and the greens of chervil, tarragon, parsley, thyme and celery upon a chopper, frying wheat flour in melted butter, cutting and reducing hen meat upon a chopper followed by mixing the above-mentioned components with bone broth, common salt and a CO₂-extract of the preset micromycete type biomass with subsequent packaging the mixture obtained into aluminum tubes, sealing and sterilization. The innovation enables to obtain new canned food for cosmic nutrition being of increased digestibility.

EFFECT: higher efficiency.

41 cl

Description

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

A known method of manufacturing a culinary dish "Chickens with gravy from herbs", which includes preparing the recipe components, melting chicken fat and butter, adding chives, chervil, tarragon, parsley, thyme and celery, flour, broth and table salt and boiling to obtain gravy, cutting chickens, pouring them with gravy and stewing until cooked to get the finished dish (Mankevich OI, Poultry Dishes - Mn .: BelEn, 1994, p.119).

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

This result is achieved by the fact that the method for the production of canned food “Chickens with gravy from herbs” for special purposes involves the preparation of prescription components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery, passaging wheat flour in ghee, cutting and shredding for gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting mixture into aluminum tubes with a eduyuschem flow components pbw .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium gracile, packing the resulting mixture in aluminum tubes when traveling consumption of components, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, packing the resulting mixture into aluminum tubes with further short flow components pbw .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium ultimum, packing the resulting mixture in aluminum tubes when traveling consumption of components, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, packing the resulting mixture into aluminum tubes with further short flow components pbw .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract biomass of micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, packing the resulting mixture into aluminum tubes with further short flow components pbw .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, packing the resulting mixture into aluminum tubes with further short flow components pbw .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, packing the resulting mixture into aluminum tubes etc. and following consumption of components, mass parts .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes At the next component consumption, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, packing the resulting mixture into aluminum tubes etc. and following consumption of components, mass parts .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, packing the resulting mixture into aluminum tubes When the next flow components pbw .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, packing the resulting mixture into aluminum tubes etc. following consumption of the components, mass parts .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, packing the resulting mixture into aluminum tubes etc. following consumption of the components, mass parts .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, packing the resulting mixture into aluminum tubes etc. and following consumption of components, mass parts .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, packing the resulting mixture into aluminum tubes etc. and following consumption of components, mass parts .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, packing the resulting mixture into aluminum tubes etc. following consumption of the components, mass parts .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes At the next component consumption, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, packing the resulting mixture into aluminum tubes with further short flow components pbw .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes At the next component consumption, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes, etc. and the following component consumption, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, packing the resulting mixture into aluminum tubes etc. following consumption of the components, mass parts .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 Chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, packing the resulting mixture into aluminum tubes etc. following consumption of the components, mass parts .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, packing the resulting mixture into aluminum tubes with further short flow components pbw .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding to gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, packing the resulting mixture into aluminum tubes When the next flow components pbw .:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Chickens with gravy from herbs" for special purposes involves the preparation of recipe components, freezing and chopping onion tops and chervil, tarragon, parsley, thyme and celery greens, sautéing wheat flour in ghee , cutting and grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 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 chives and herbs of chervil, tarragon, parsley, thyme and celery are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared wheat flour is sautéed in ghee, Prepared chicken is chopped and ground in a spinning top. The listed components are mixed with bone broth, sodium chloride and a CO ₂ extract of one of the biomass provided by the embodiments of 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.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract micromycete biomass from the options provided by the method, 2 · 10 ⁵ and for the control product 1,6 · 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 provides for the preparation of prescription components, freezing and chopping chives, tarragon, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of the biomass of micromycete Pythium catenulatum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, tarragon, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, tarragon, tarragon, parsley, thyme and celery on a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of the biomass of micromycete Pythium ultimum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, tarragon, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, tarragon, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, tarragon, tarragon, parsley, thyme and celery in a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, tarragon, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, tarragon, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, tarragon, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which provides for the preparation of prescription components, freezing and chopping chives, tarragon, tarragon, parsley, thyme and celery on top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery in a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, tarragon, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, tarragon, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, tarragon, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the mixture into aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on a top, sautéing wheat flour in ghee, cutting and grinding chicken tops, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery in a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 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, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 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, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery in a top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which provides for the preparation of prescription components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 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, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the mixture into aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 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, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery in a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 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, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery in a top, sautéing wheat flour in ghee, cutting and grinding chicken tops, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 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, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on top, stirring wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 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, freezing and chopping onion tops chives and chervil, tarragon, parsley, thyme and celery, sautéing wheat flour in ghee, cutting and chopping chicken tops, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 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, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery in a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on top, straining wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the mixture into aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery in a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 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 provides for the preparation of prescription components, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery in a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 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, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 shnip bow 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 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, freezing and chopping onion tops chives and chervil, tarragon, parsley, thyme and celery, sautéing wheat flour in ghee, cutting and chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 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, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on a top, sautéing wheat flour in ghee, cutting and chopping chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 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, freezing and chopping chives, chervil, tarragon, parsley, thyme and celery on top, stirring wheat flour in ghee, cutting and chopping chicken top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2298.85 melted butter 34.48 Wheat flour 34.48 chives 6.32 chervil greens 7.18 tarragon greens 7.18 parsley 7.18 thyme greens 0.9 celery greens 179.6 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization.