RU2318411C1 - Method for producing of special canned food "smoked hut" (versions) - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of fish-and-vegetable canned food for space feeding.

SUBSTANCE: method involves preparing receipt components; cutting preliminarily prepared carrot and bulb onion and slightly frying in melted butter; cutting preliminarily prepared greens of kurrat, freezing and grinding in grinder, with freezing process being preferably carried out in slow manner; blanching preliminarily prepared walnut, champignon, garlic, tamarind, lemon, horse radish, celery root and Chili and rubbing; grinding preliminarily prepared skinned fish fillet in grinder; mixing preliminarily prepared black bitter pepper, curry, bayberry, hot red pepper, ginger, laurel leaf, and estragon and extracting using liquid carbon dioxide for producing of respective extract; mixing said components, without oxygen access, with wheat flour, lemon juice, desert white wine, fish soup, tomato paste, citric acid, sugar, edible salt and CO₂-extracts of biomass of predetermined kind of micromycet and pyrolysis wood pulp; packaging resulted mixture in aluminum tubes, pressurizing and sterilizing for obtaining of base product.

EFFECT: increased digestibility of novel canned food.

42 cl

Description

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

A known method of obtaining a culinary dish fish stew "Smoked hut", which includes preparing the recipe components, cutting the fillet of smoked fish, onions, carrots and greens leeks, sauté the listed vegetables for 5 minutes in margarine, adding flour, tomato paste and chicken stock, boiling over low heat for 5 minutes and adding the fillet of smoked fish, Worcester sauce and lemon juice to obtain the finished dish (Burda. Tasty, simple, appetizing. - M .: Vneshsigma, 1994, p.126).

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

This result is achieved by the fact that the method for producing canned fish stew "Smoked hut" involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens on the top, blanching and rubbing walnut kernels nuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper for example, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium catenulatum and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned smoked hut fish stew provides for the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, mushrooms, garlic, tamarind, lemon, horseradish, celery root and chili, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of the biomass of micromycete Pythium coloratum and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of the biomass of micromycete Pythium gracile and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, table salt and CO ₂ -extracts of biomass micromycete Pythium irregulare and pyrolysis wood, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and With CO ₂ extracts of Pythium ultimum micromycete biomass and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 376 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051, celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 315 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alpina and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella elongata and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella exigua and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima, pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella verticillata and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella indohii and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and With CO ₂ extracts of biomass micromycete Mortierella sepedonioides and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping green leeks on top, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery root and chili, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper about hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extractomy biomass of micromycete Mortierella humilis and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery root and chili, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and With CO ₂ extracts of biomass micromycete Mortierella globulifera and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.01-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and With CO ₂ extracts of biomass micromycete Mortierella jenkinii and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock until the outcome of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, mushrooms, garlic, tamarind, lemon, horseradish, celery root and chili, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, wt.h:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and With CO ₂ extracts of biomass micromycete Mortierella zychae and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and With CO ₂ extracts of biomass micromycete Mortierella marburgensis and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and With CO ₂ extracts of biomass micromycete Mortierella beljakovae and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of obtaining canned fish stew "Smoked hut" involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing the kernel walnuts, champignons, garlic, tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red pepper hot, ginger, bay leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Pyrolysis wood CO ₂ extract 0.002 fish stock 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 carrots and onions are chopped and sautéed in ghee. Prepared leek greens are cut, frozen, preferably slow, and ground in a spinning top. Prepared walnut kernels, champignons, garlic, tamarind, lemons, horseradish, celery root and chili are blanched and wiped. Prepared skinned fish fillet is ground in a spinning top. Prepared black bitter pepper, curry, allspice, hot red pepper, ginger, bay leaf, nutmeg and tarragon are mixed and extracted with liquid carbon dioxide to obtain the corresponding extract. The listed components are mixed with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, sodium chloride and CO ₂ extracts of one of the biomass and pyrolysis wood provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. 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 a pilot product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the method options, 2.6 · 10 ⁵ and for the control product 2.4 · 10 ^5, respectively.

Thus, the present invention allows to obtain new canned food with increased digestibility compared to a similar culinary dish.

Claims (41)

1. A method for producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens, blanching and rubbing, walnut kernels, mushrooms, garlic, tamarind, lemon, horseradish, celery root and chili, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Pythium catenulatum and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 2. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel sheet and tarragon and extraction with liquid carbon dioxide to yield the corresponding extract, mixing the listed ingredients without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts of biomass micromycete Pythium coloratum and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onions leek greens 187.2-189.5 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 3. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel sheet and tarragon and extraction with liquid carbon dioxide to yield the corresponding extract, mixing the listed ingredients without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts of biomass micromycete Pythium gracile and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 extragon 0.001 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 4. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel sheet and tarragon and extraction with liquid carbon dioxide to yield the corresponding extract, mixing the listed ingredients without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts of biomass micromycete Pythium irregulare and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 5. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel sheet and tarragon and extraction with liquid carbon dioxide to yield the corresponding extract, mixing the listed ingredients without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts of biomass micromycete Pythium ultimum and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 6. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the walnut kernel, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel sheet and tarragon and extraction with liquid carbon dioxide to yield the corresponding extract, mixing the listed ingredients without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts of biomass micromycete Pythium insidiosum and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 7. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the walnut kernel, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel sheet and tarragon and extraction with liquid carbon dioxide to yield the corresponding extract, mixing the listed ingredients without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts of biomass micromycete Saprolegnia parasitica and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000 8. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing pepper, bitter black, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella alpina and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella alpina 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 9. A method for producing canned ryon stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel of sheet and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and C02 extracts of micromycete biomass Mortierella elongata and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 10. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella bainieri and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.132-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 '^; Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 Mortierella bainieri micromycete biomass CO ₂ extract 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 11. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella exigua and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.001 tarragon 0.001 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 12. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel of sheet and tarragon and extraction with liquid carbon dioxide to yield the corresponding extract, mixing the listed ingredients without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, sodium chloride and C0 ₂ extracts biomass of micromycete Mortierella minutissima and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.001 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella minutissima 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 13. A method for producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella verticillata and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.001 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella verticillata 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 14. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the walnut kernel, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract; mixing the above components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella hygrophila and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 Mortierella hygrophila CO ₂ Biomass Extract 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 15. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella polycephala and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000 16. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella globalpina and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.0001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 Mortierella globalpina CO ₂ biomass extract of micromycete 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 17. A method of obtaining canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella indohii and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.0001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella indohii 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 18. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella sepedonioides and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella sepedonioides 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 19. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella lignicola and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella lignicola 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 20. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the walnut kernel, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella humilis and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella humilis 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 21. A method for producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella alliaceae and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella alliaceae 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 22. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella strangulata and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella strangulata 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 23. A method of obtaining canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella pusilla and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 Mortierella pusilla micromycete biomass CO ₂ extract 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 24. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella gracilis and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ extract of biomass micromycete Mortierella gracilis 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 25. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts micromycete biomass Mortierella globulifera and pyrolysis wood, packing the resulting mixture in aluminum tubes, sealing and sterilizing at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of Z0% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ extract of micromycete biomass Mortierella globulifera 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 26. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella jenkinii and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0.43 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ extract of micromycete biomass Mortierella jenkinii 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock to the outcome of the target product 1000. 27. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, hot red pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella dichotoma and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella dichotoma 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 28. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about the leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella sclerotiella and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.57 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 29. A method of obtaining canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the walnut kernel, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella zychae and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella zychae 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 30. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, kara, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella marburgensis and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, wt.h: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ extract of micromycete biomass Mortierella marburgensis 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 31. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella beljakovae and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella beljakovae 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 32. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped skinless fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella sarnyensis and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella sarnyensis 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 33. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella nigrescens and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following flow rate, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella nigrescens 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 34. A method of obtaining canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella gemmifera and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella gemmifera 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 35. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella reticulata and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 Morderella reticulata CO ₂ Biomass Extract 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 36. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili court, grinding tops of skinned fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel of sheet and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, sodium chloride and CO ₂ biomass extracts micromycete Morderella parvispora and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella parvispora 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 37. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella pulchella and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, wt.h: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella pulchella 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 38. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about the leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, sodium chloride and CO ₂ extracts biomass of micromycete Mortierella gamsii and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella gamsii 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 39. A method of obtaining canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, freezing and chopping leek greens on a spinning top, blanching and rubbing the walnuts, mushrooms, garlic kernels , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about leaf and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt and CO ₂ extracts biomass of micromycete Mortierella spinosa and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ -extract of biomass micromycete Mortierella spinosa 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 40. A method of producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about the sheet and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, sodium chloride and CO ₂ biomass extracts micromycete Mortierella nantahalensis and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ extract of micromycete biomass Mortierella nantahalensis 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000. 41. A method for producing canned fish stew for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, freezing and chopping leek greens on a spinning top, blanching and rubbing the kernel of walnuts, mushrooms, garlic , tamarind, lemon, horseradish, celery and chili root, chopped fish fillet on top, mixing bitter black pepper, curry, allspice, red hot pepper, ginger, laurel about the sheet and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components without oxygen with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, table salt, and СО ₂ - micromycete biomass extracts of Mortierella spinosa var. sterilis and pyrolysis wood, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: skinned fish fillet 375 melted butter fifteen carrot 140.4-144 onion 187.2-189.6 leek greens 55 walnut kernel 0.019 champignons 0.008 garlic 0.102-0.108 tamarind 0.57 lemons 0.214 horseradish 0.05-0.051 celery root 0.1-0.101 Chile 0,043 Wheat flour 10 lemon juice 45 dessert white wine 0.76 tomato paste in terms of 30% 100.95 lemon acid 0.288 sugar 0.249 salt 7.5 black bitter pepper 0.06 curry 0.1 allspice 0.004 hot red pepper 0.001 ginger 0.001 Bay leaf 0.001 nutmeg 0.004 tarragon 0.001 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000.