RU2313975C1 - Method for manufacturing canned food "turkey ragout" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing meat-vegetable canned food for cosmic nutrition due to preparing the recipe components, cutting turkey meat, roasting it in melted butter and reducing upon a chopper, leek, white culinary roots should be 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, 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 the components taken. The mixture obtained should be packed into aluminum tubes, sealed and sterilized. The innovation enables to manufacture canned food for cosmic nutrition being of increased digestibility against analogous culinary dishes.

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 obtaining a culinary dish "Turkey stew", which includes cutting carrots, leeks, white roots and parsley, sauté flour in melted fat, cutting and frying turkey in melted fat, adding carrots, leeks, white roots to it , broth, white wine, table salt, pepper and bay leaf, stewed until cooked, added canned green peas 10 minutes before stewing is finished, added 5-6 minutes before stewed flour is finished, added sour cream and sprinkled with parsley to obtain m of the finished dish (O. Mankevich. Poultry dishes. - Mn .: BelEn, 1994, p.250).

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 producing canned "Ragout of turkey" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek 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 above components with sour cream, bone ice, dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Pythium catenulatum micromycete biomass CO ₂ extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Pythium coloratum micromycete biomass CO ₂ extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Pythium gracile CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Pythium irregulare CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Pythium ultimum micromycete biomass CO ₂ extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens and fresh green pea grains on a spinning top, straining wheat flour in ghee; mixing the listed components 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 mixture into aluminum tubes at the following component consumption, parts by weight:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Pythium insidiosum micromycete biomass CO ₂ extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 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,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Micromycete Mortierella elongata CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella exigua micromycete biomass CO ₂ extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella minutissima CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella verticillata micromycete biomass CO ₂ extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components in parts by weight:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella hygrophila CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella polycephala micromycete biomass CO ₂ extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella globalpina CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella indohii CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella sepedonioides micromycete biomass CO ₂ extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella lignicola CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella alliaceae CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Micromycete Mortierella strangulata CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella pusilla micromycete biomass CO ₂ extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Micromycete Mortierella gracilis biomass CO ₂ extract 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 ragout from turkey method involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens and fresh green pea grains on a spinning top, passing wheat flour in melted butter, mixing the above components with sour cream, bone ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella globulifera CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella jenkinii CO ₂ Biomass Extract 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 ragout from turkey method involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens and fresh green pea grains on a spinning top, passing wheat flour in melted butter, mixing the above components with sour cream, bone ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella dichotoma CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella sclerotiella CO ₂ Biomass Extract 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 ragout from turkey method involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella zychae micromycete biomass CO ₂ extract 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 ragout from turkey method involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Micromycete Mortierella marburgensis CO ₂ Biomass Extract 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 ragout from turkey method involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella beljakovae CO ₂ Biomass Extract 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 ragout from turkey method involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, freezing and chopping parsley greens and fresh green pea grains on a spinning top, passing wheat flour in melted butter, mixing the above components with sour cream, bone ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components in parts by weight:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella nigrescens CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella gemmifera CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella reticulata CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella parvispora CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella pulchella biomass CO ₂ extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella gamsii micromycete biomass CO ₂ extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella spinosa biomass CO ₂ extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, 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 with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Micromycete Mortierella nantahalensis CO ₂ Biomass Extract 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 method for producing canned “Ragout of turkey” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping leek and white roots, blanching and chopping carrots on a spinning top, 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 ulonom, dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var.sterilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 657.53-679.88 melted butter 12 carrot 112.32-115-2 leek 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 Mortierella spinosa var.sterilis micromycete biomass CO ₂ extract 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. The prepared turkey meat is cut, fried in ghee and crushed in a spinning top. Prepared leeks 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, salt and CO ₂ extracts from one of the biomass of 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. The minimum consumption of turkey corresponds to the use of a bird of category I, and the maximum corresponds to the use of a bird of category II. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of the raw materials, while the minimum value of the consumption 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 10.04.18.18-90.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was checked by culturing the test organism Tetrachimena pyriformis on their samples. Assimilation was evaluated by the number of ciliates in 1 cm ^{3 of the} product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of parsley and fresh green pea grains, sautéed 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 catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Pythium catenulatum micromycete biomass CO ₂ extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of parsley and fresh green pea grains, sautéed 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 coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Pythium coloratum micromycete biomass CO ₂ extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the carrot on top, freezing and chopping a top of parsley and fresh green pea grains, sautéed 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 gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Pythium gracile CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the carrot on top, freezing and chopping a top of parsley and fresh green pea grains, sautéed 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 consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Pythium irregulare CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of parsley and fresh green pea grains, sautéed 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 .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Pythium ultimum micromycete biomass CO ₂ extract 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 producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the carrot on top, freezing and chopping a top of parsley and fresh green pea grains, sautéed 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 insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Pythium insidiosum micromycete biomass CO ₂ extract 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 producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the carrot on top, freezing and chopping a top of parsley and fresh green pea grains, sautéed 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 .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 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 producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of parsley and fresh green pea grains, sautéed 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 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 .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 9. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of parsley and fresh green pea grains, sautéed 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 .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Micromycete Mortierella elongata CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 11. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella exigua micromycete biomass CO ₂ extract 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 producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the carrot on top, freezing and chopping a top of 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 micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella minutissima CO ₂ Biomass Extract 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 producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella verticillata micromycete biomass CO ₂ extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella hygrophila CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella polycephala micromycete biomass CO ₂ extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella globalpina CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the carrot on top, freezing and chopping a top of 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 micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella indohii CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella sepedonioides micromycete biomass CO ₂ extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella lignicola CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the carrot on top, freezing and chopping a top of 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 micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 21. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the carrot, freezing and chopping a top of 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 micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella alliaceae CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Micromycete Mortierella strangulata CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping the leek and white roots, blanching and chopping carrots, freezing and chopping a top of 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 micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella pusilla micromycete biomass CO ₂ extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the carrot on top, freezing and chopping a top of 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 micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Micromycete Mortierella gracilis biomass CO ₂ extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella globulifera CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella jenkinii CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella dichotoma CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella sclerotiella CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella zychae, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella zychae micromycete biomass CO ₂ extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leeks and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Micromycete Mortierella marburgensis CO ₂ Biomass Extract 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 producing canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping a leek and white roots on a spinning top, blanching and chopping a carrot on top, freezing and chopping a top of 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 micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella beljakovae CO ₂ Biomass Extract 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 of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella sarnyensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella nigrescens CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella gemmifera CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella reticulata CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey turkey, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella parvispora CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella pulchella biomass CO ₂ extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella gamsii micromycete biomass CO ₂ extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella spinosa biomass CO ₂ extract 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 producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, while the consumption of components is, wt.h .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Micromycete Mortierella nantahalensis CO ₂ Biomass Extract 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey pork, cutting, blanching and chopping the top of leek and white roots, blanching and chopping the top of carrots, freezing and chopping a top of 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 micromycete 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 .: turkey 657.53-679.88 melted butter 12 carrot 112.32-115.2 leek 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 Mortierella spinosa var.sterilis micromycete biomass CO ₂ extract 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