RU2314728C1 - Method for manufacturing canned food "turkey in creamy sauce with peas" of special indication (variants) - Google Patents

Abstract

FIELD: food industry, canned food industry.

SUBSTANCE: the present innovation deals with cutting, breading in wheat flour, roasting in melted butter and reducing turkey meat upon a chopper; cutting, frying in melted butter and reducing onions upon a chopper; freezing and reducing fresh grains of green peas upon a chopper followed by mixing the above-mentioned components with cream, bone broth, common salt and CO₂-extracts of the preset micromycete type biomass and hot black pepper with subsequent sealing and sterilization. The innovation enables to manufacture new canned food for cosmic nutrition being of increased digestibility.

EFFECT: higher efficiency.

41 cl

Description

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

A known method of producing a culinary dish "Turkey in a creamy sauce with peas", which includes cutting, sprinkling with salt, black pepper and turkey flour, cutting onions, co-frying the listed components in butter, adding drinking water, stewing until soft, adding cream , canned green peas and table salt and bringing to a boil to obtain the finished dish (Mankevich OI, Poultry Dishes - Mn .: BelEn, 1994, p.246).

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

This result is achieved by the fact that the method for the production of canned food “Turkey in cream sauce with peas” for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey tops, cutting, sautéing in ghee and chopping spinning onions, freezing and chopping fresh green pea grains on the top, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Pythium catenulatum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass Pythium coloratum ikromitseta and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Pythium gracile and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Pythium ultimum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding onion top, freezing and chopping fresh green pea grains on the top, mixing the listed ingredients with cream, bone broth, sodium chloride and CO ₂ biomass extracts micromycete Saprolegnia parasitica and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass Mortierella elongata ikromitseta and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding on gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding onion top, freezing and chopping fresh green pea grains on the top, mixing the listed ingredients with cream, bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella zychae and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 Salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding at gyroscope onions, freezing and crushing to grains gyroscope fresh green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding onion top, freezing and chopping fresh green pea grains on the top, mixing the listed ingredients with cream, bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella nantahalensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 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 food "Turkey in cream sauce with peas" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on turkey top, cutting, sautéing in ghee and grinding onion top, freezing and chopping fresh green pea grains on the top, mixing the listed ingredients with cream, bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 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 turkey meat is cut, breaded in wheat flour, fried in ghee and crushed in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared fresh green pea grain is subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with cream, bone broth, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper provided for 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. 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 1.9 · 10 ⁵ and for the control product 1.5 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding fresh grain in a top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum and black pepper, packaging of the obtained mixture si in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Pythium catenulatum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping fresh grain on top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum and black pepper, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Pythium coloratum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile and black pepper, packing of the mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Pythium gracile CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping fresh grain on a top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing obtained CME and aluminum tubes with the following flow components pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Pythium irregulare CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping fresh grain on top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ extracts of Pythium ultimum micromycete biomass and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Pythium ultimum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping fresh grain on a top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing obtained CME and aluminum tubes with the following flow components pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Pythium insidiosum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping fresh grain on a top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing obtained from esi in aluminum tubes at a flow rate following components in parts by weight ,: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 CO ₂ -extract of biomass micromycete Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping fresh grain on top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing obtained CME and aluminum tubes with the following flow components in parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Micromycete Mortierella elongata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping fresh grain on top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packing of the resulting eat in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packaging of the resulting mixture si in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella exigua micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding fresh grain in a top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella minutissima CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding fresh grain in a top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella verticillata micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella hygrophila CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding fresh grain in a top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella polycephala micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping fresh grain on top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella globalpina CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding fresh grain in a top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella indohii CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping fresh grain on top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella sepedonioides micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella lignicola CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping fresh grain on a top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella alliaceae CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey meat in a top, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding fresh grain in a top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components in parts by weight ,: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Micromycete Mortierella strangulata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping fresh grain in a top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella pusilla micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping fresh grain on a top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Micromycete Mortierella gracilis biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella globulifera CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella jenkinii CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella dichotoma CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in ghee and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella sclerotiella CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packing of the resulting mixture si in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella zychae micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey meat in a top, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Micromycete Mortierella marburgensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella beljakovae CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella nigrescens CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella gemmifera CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella reticulata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella parvispora CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in ghee and chopping onion, freezing and chopping fresh grain on the top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella pulchella biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing of the resulting mixture si in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella gamsii micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing these components with cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Mortierella spinosa biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 Micromycete Mortierella nantahalensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 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, cutting, breading in wheat flour, frying in ghee and chopping turkey turkey, cutting, sautéing in melted butter and chopping onion, freezing and chopping fresh grain on the top green peas, mixing the listed components with cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1095.89-1133.14 melted butter fifty onion 93.6-94.8 green pea 327 Wheat flour thirty cream 150 table salt 12 CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization.