RU2321299C1 - Method for manufacturing canned food "schuchina" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to cutting, blanching and reducing brown onions, parsley root, cucumbers and garlic upon a chopper; freezing and reducing green onions and dill greens upon a chopper; boiling kvas; reducing pike fillet upon a chopper. The above-mentioned components should be mixed with sour cream, fish broth, common salt and CO₂-extracts of the preset micromycete type biomass, hot black pepper and laurel leaf to pack the mixture obtained into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food out of the known culinary dish, widen the quantity of technical means and dishes and increase the digestibility of the present dish from 1.5·10⁵ up to 1.8·10⁵.

EFFECT: higher efficiency of manufacturing.

Description

The group of inventions relates to the production technology of canned first lunch dishes for space nutrition.

A known method of obtaining a culinary dish "Schuchina", involving the cooking of fish food waste with the addition of onions, parsley root and spices to produce broth, stewing and cooling pike perch fillet, chopping cucumbers, green onions and dill, rubbing horseradish, mixing the listed components with kvass and dressing with sour cream to get the finished dish (Sungurova E.E. Pir for the whole world. - M.: Physical education and sport, 1994, p. 290).

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

This result is achieved by the fact that the special-purpose canned food method Schuchin provides for preparing recipe components, cutting, blanching and chopping onions, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, grinding at gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium coloratum, black pepper and bay leaf, f Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium gracile, black pepper and bay leaf, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium ultimum, black pepper and bay leaf, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass chopping pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass chopping pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and bay foxes and, filling the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components in parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass grinding on a top zander fillet, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and laurel fox that, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass chopping pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass chopping pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf a, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass chopping pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and bay foxes and, filling the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and bay foxes and, filling the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and bay leaf , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and bay leaf, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , chopping pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and laurel fox that, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 onions, parsley root, cucumbers and horseradish are cut, blanched and chopped in a spinning top. Prepared green onions and dill greens are subjected to freezing, preferably quick, and chopped in a spinning top. Kvass is boiled until foaming stops. Prepared pike perch fillet is ground on a top. The listed components are mixed with sour cream, fish broth, sodium chloride and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 1.8 · 10 ⁵ and for the control product 1.5 · 10 ^5, respectively.

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

Claims (41)

1. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum t to the next flow components in parts by weight .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 2. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into the aluminum s flow rate with the following components, pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 3. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion, parsley, cucumber and horseradish, freezing and chopping green onions and dill, boiling kvass, chopping pike perch on a top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes next flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 4. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium irregulare, bitter black pepper and bay leaves, packing the resulting mixture in aluminum would be at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 5. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet on top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes next flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 6. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum would be at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, bitter black pepper and bay leaf, packing the resulting mixture in aluminum would be at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumber and horseradish, freezing and chopping green onion and dill, boiling kvass, chopping pike perch on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum a decreasing flow rate with the following components, pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum t to the next flow components in parts by weight .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumber and horseradish, freezing and chopping green onions and dill, boiling kvass, chopping pike perch on a top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into an aluminum flow tubes, with the following components, pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 14. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 15. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumber and horseradish, freezing and chopping green onions and dill, boiling kvass, chopping pike perch on a top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into an aluminum flow tubes, with the following components, pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 16. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumber and horseradish, freezing and chopping green onion and dill, boiling kvass, chopping pike perch on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 17. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumber and horseradish, freezing and chopping green onion and dill, boiling kvass, chopping pike perch on a top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, bitter black pepper and bay leaf, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onion, parsley, cucumber and horseradish, freezing and chopping green onions and dill, boiling kvass, chopping pike perch on a top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminums e flow tube at the next components, pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 19. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 20. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumber and horseradish, freezing and chopping green onions and dill, boiling kvass, chopping pike perch on a top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumber and horseradish, freezing and chopping green onion and dill, boiling kvass, chopping pike perch on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumber and horseradish, freezing and chopping green onions and dill, boiling kvass, chopping pike perch on a top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into an aluminum flow tubes, with the following components, pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 23. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onion, parsley, cucumber and horseradish, freezing and chopping green onions and dill, boiling kvass, chopping pike perch on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 24. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum a decreasing flow rate with the following components, pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 25. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into an aluminum flow tubes, with the following components, pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 26. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum a decreasing flow rate with the following components, pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 27. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 28. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 29. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum t to the next flow components in parts by weight .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 30. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 31. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 32. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 33. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 34. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 35. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass, chopping pike perch on a top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion, parsley, cucumbers and horseradish, freezing and chopping green onions and dill, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum t to the next flow components in parts by weight .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum t loss at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 40. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminums e flow tube at the next components, pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 41. A method for producing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and horseradish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-31.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization.