RU2316236C1 - Method for manufacturing canned food "hen with sweet pepper sauce" 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 all the recipe components, cutting, freezing and reducing leek and thyme greens upon a chopper; onions and sweet pepper should be cut, fried in melted butter and reduced upon a chopper; carrots should be blanched and reduced upon a chopper, too; white culinary roots should be blanched and grated; wheat flour should be fried in melted butter. The above-mentioned components should be mixed with dry white wine, whisky, cream, bone broth, common salt, red sweet pepper and CO₂-extracts of the preset micromycete type biomass, clove, laurel leaf, hot black pepper and nutmeg. Hen meat should be cut and reduced upon a chopper. The obtained mixture should be packed into aluminum tubes at the preset expenditure of components followed by sealing and sterilization. The innovation enables to manufacture new canned food for cosmic nutrition being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacture.

41 cl

Description

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

A known method of producing a culinary dish "Boiled Chicken with Sweet Pepper Sauce", which includes preparing the recipe components, placing chicken, onions, leek, carrots, vegetable pepper, thyme, cloves and bay leaves in a pan, pouring with drinking water, adding white wine and aromatic spices, stewing for 25 minutes, separating the chicken, cooling and removing skin and bones, cutting and stewing in butter until the onions and vegetable pepper are transparent, adding whiskey, burning adding, cream, red sweet pepper and powder concentrate for frying, bringing to a boil and adding chicken to get the finished dish (Burda. Tasty, simple, appetizing - M .: Vneshsigma, 1994, p.232).

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 “Chicken with Sweet Pepper Sauce” for special purposes involves the preparation of recipe components, freezing and chopping leek and thyme on a spinning top, cutting, sautéing in ghee and chopping onion and vegetable spinning top pepper, blanching and chopping carrots on a top, blanching and rubbing white roots, wheat flour in melted butter, cutting and chopping chicken top on a top, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Pythium catenulatum, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Pythium gracile, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium sopyu, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens, cutting, sautéing in ghee and chopping onion and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella globalpina, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by gem that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on a top of carrots, blanching and rubbing white roots, sautéing wheat flour in melted butter, cutting and chopping chicken top on top, mixing are listed x components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella lignicola, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above components with dry white wine, whiskey, cream, bone broth, cooked peppers, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella strangulata, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes at the next flow rate components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens, cutting, sautéing in ghee and chopping onion and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella gracilis, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes at the next flow rate components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a spinning top, cutting, sautéing in melted butter and chopping onion spinning tops and vegetable pepper, blanching and chopping carrots on a top, blanching and rubbing white roots, straining wheat flour in ghee, cutting and chopping chicken tops, mixing the above mponentov dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens, cutting, sautéing in ghee and chopping onion and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes at the next flow rate components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ -ekstrakgami biomass mikromitcetami Mortierella sarnyensis, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 Cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens, cutting, sautéing in ghee and chopping onion and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above components with dry white wine, whiskey, cream, bone broth, table salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes at the next flow components, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method with sweet pepper sauce provides for the preparation of recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in ghee and chopping onions and vegetable pepper, blanching and chopping on top of carrots, blanching and rubbing white roots, sautéing wheat flour in ghee, cutting and chopping chicken top on top, mixing the above Components with dry white wine, whiskey, cream, bone broth, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, cloves, bay leaf, black pepper and nutmeg, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of cloves 0.01 CO ₂ extract leafs 0.005 Bitter black pepper CO ₂ extract 0.015 Nutmeg CO ₂ Extract 0.005 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 leek and thyme greens are subjected to freezing, preferably slow and chopped in a spinning top. Prepared onions and vegetable pepper are chopped, sautéed in ghee and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared white roots are blanched and wiped. Prepared wheat passer in ghee. Prepared chicken cut and chopped on top. The listed components are mixed with dry white wine, whiskey, cream, bone broth, salt, sweet red pepper and CO ₂ extracts of one of the biomass, cloves, bay leaves, black pepper and nutmeg provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

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

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.

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 an experimental product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 11.8 · 10 ⁴ and for the control product 7.6 · 10 ^4, 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, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing wheat flour in melted butter, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p Varenna salt, red pepper and sweet CO ₂ extract of biomass mikromitcetami Pythium catenulatum, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the components of the flow rate, pbw : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing wheat flour in melted butter, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p Varenna salt, red pepper and sweet CO ₂ extract of biomass mikromitcetami Pythium coloratum, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the components of the flow rate, pbw : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p Varenna salt, red pepper and sweet CO ₂ extract of biomass mikromitcetami Pythium gracile, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the components of the flow rate, pbw : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 4. A method for the production of canned food for special purposes, which includes preparing recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p Varenna salt, red pepper and sweet CO ₂ extract of biomass mikromitcetami Pythium irregulare, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the components of the flow rate, pbw : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 5. A method for the production of canned food for special purposes, which includes preparing recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onion and vegetable pepper on a top, blanching and chopping carrots, blanching and rubbing white roots, passing wheat flour in melted butter, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p Varenna salt, red pepper and sweet CO ₂ extract of biomass mikromitcetami Pythium ultimum, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the components of the flow rate, pbw : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onion and vegetable pepper on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p Varenna salt, red pepper and sweet CO ₂ extract of biomass mikromitcetami Pythium insidiosum, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the components of the flow rate, pbw : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p Varenna salt, red pepper and sweet CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the components of the flow rate, pbw : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 8. A method for the production of canned food for special purposes, which includes preparing recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing wheat flour in melted butter, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p Varenna salt, red pepper and sweet CO ₂ extract of biomass mikromitcetami Mortierella alpina, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the components of the flow rate, pbw : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing wheat flour in melted butter, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p Varenna salt, red pepper and sweet CO ₂ extract of biomass mikromitcetami Mortierella elongata, cloves, bay leaves, black pepper, and nutmeg, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the components of the flow rate, pbw : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 10. A method for the production of canned food for special purposes, which includes preparing recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onions and vegetable pepper, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella bainieri, cloves, bay leaves, black pepper and nutmeg, packing the mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing wheat flour in melted butter, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella exigua, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella minutissima, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h. : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 13. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onions and vegetable pepper, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella verticillata, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 14. A method for the production of canned food for special purposes, which includes preparing recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of micromycete biomass Mortierella hygrophila, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella polycephala, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella globalpina, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 17. A method for the production of canned food for special purposes, which includes preparing recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onion and vegetable pepper on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella indohii, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h. : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 18. A method for the production of canned food for special purposes, which includes preparing recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing wheat flour in melted butter, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the component consumption is, wt.h. : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella lignicola, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 20. A method for the production of canned food for special purposes, which includes preparing recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onion and vegetable pepper on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella humilis, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h. : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 22. A method for the production of canned food for special purposes, which includes preparing recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella strangulata, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 23. A method for the production of canned food for special purposes, which includes preparing recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onion and vegetable pepper on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella pusilla, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 24. A method for the production of canned food for special purposes, which includes preparing recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of micromycete biomass Mortierella gracilis, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 25. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onion and vegetable pepper on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella globulifera, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 26. Method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 27. Method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the component consumption is, wt.h. : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h. : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onions and vegetable pepper on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of micromycete biomass Mortierella zychae, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 30. A method for the production of canned food for special purposes, which includes preparing recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onion and vegetable pepper on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of micromycete biomass Mortierella marburgensis, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 31. Method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 32. A method for the production of canned food for special purposes, which includes preparing recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onion and vegetable pepper on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 33. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onions and vegetable pepper, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 34. Method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onion and vegetable pepper on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onion and vegetable pepper on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella reticulata, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onion and vegetable pepper on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella parvispora, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, parts by weight : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 37. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, freezing and chopping leek and thyme on a top, cutting, sautéing in melted butter and chopping onions and vegetable pepper, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella pulchella, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h. : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella gamsii, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h. : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing in wheat butter ghee, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with ovarian salt, sweet red foot and CO ₂ -extracts of biomass micromycete Mortierella spinosa, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h. : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing wheat flour in melted butter, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h. : chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping leek and thyme greens on a top, cutting, sautéing in melted butter and chopping onions and vegetable peppers on a top, blanching and chopping carrots, blanching and rubbing white roots, passing wheat flour in melted butter, cutting and chopping chicken tops, mixing the listed ingredients with dry white wine, whiskey, cream, bone broth, p with salt, sweet red pepper and CO ₂ extracts of micromycete biomass Mortierella spinosa var. sterilis, cloves, bay leaves, black pepper and nutmeg, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 666.67 melted butter 10 leek greens 36.67 thyme greens 8.33 onion 187.2-189.6 vegetable pepper 337.33 carrot 46.8-48 white roots 3.32-3.37 Wheat flour 3.33 dry white wine 166.67 whiskey 33.33 cream 83.33 salt 12 sweet red pepper 3.33 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of clove 0.01 CO ₂ bay leaf extract 0.005 CO _{2 -} black pepper extract 0.015 CO ₂ Nutmeg Extract 0.005 bone broth before the release of the target product 1000